Summary

Ingredients

• 2 chicken breast fillet (s)
• 2 tablespoon curry paste (Thai Red Curry Paste), heaped spoons
• 2 teaspoons oil
• 50 g coriander reens, fresh, chopped
• 1 tablespoon lime juice
• 1 chilli pepper (s), seeds removed & chopped
• 1 clove garlic
• 0.25 teaspoon ¼ sugar
• salt
• pepper

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Instructions

1. 1-2 hours before the fillets are to be cooked, place the fillets in an ovenproof dish and make 4 diagonal cuts with a knife. First sprinkle with a little salt, then rub the oil well into the meat. Next, put the curry paste on the fillets and rub them in well. Cover with cling film and let marinate.
2. For the chutney, puree half of the coriander with the lime juice, 3 tablespoons of water, chilli and garlic. As soon as a smooth paste is formed, add the remaining coriander and continue to puree. Season with sugar, salt and pepper, cover and refrigerate.
3. Preheat the oven to 180 ° C. Place the pan on the top rail and bake for 30 minutes.
4. Every now and then, drizzle the resulting juice over the meat.
5. Serve the meat with the coriander chutney.
6. Spicy Pilau Rice with Nuts goes well with it.