Name: Chicken with crunchy salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: cooking oil spray; 6 skinless chicken thigh fillets, trimmed; 1/4 cup bought red curry paste; 1/3 cup sesame seeds; 1/4 red cabbage, hard core removed, shredded; 1 carrot, peeled, cut into matchsticks; 100 gram packet fried noodles; 1/4 bunch coriander, sprigs picked; 2 tablespoon sweet chilli sauce; 2 tablespoon lemon juice; 1 clove garlic, crushed

Chicken with crunchy salad

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Serves 4

Prep

10M

Cook

20M

Total

30M

Ingredients

cooking oil spray

6 skinless chicken thigh fillets, trimmed

1/4 cup bought red curry paste

1/3 cup sesame seeds

1/4 red cabbage, hard core removed, shredded

1 carrot, peeled, cut into matchsticks

100 gram packet fried noodles

1/4 bunch coriander, sprigs picked

2 tablespoon sweet chilli sauce

2 tablespoon lemon juice

1 clove garlic, crushed

Method

1.Preheat oven to 220°C/200°C fan forced. Place a wire rack in a roasting pan. Pour 1 cup water into base of pan. Spray rack with oil. Brush chicken with curry paste. Sprinkle with sesame seeds. Arrange chicken on prepared rack; spray chicken with oil. Bake for 15 minutes or until browned and cooked. Transfer to a heatproof plate. Cover with foil; rest for 5 minutes. Slice thickly.

2.Meanwhile, combine cabbage, carrot, noodles and coriander in a bowl. Whisk sauce, juice, garlic and 1 tablespoon water in a small bowl. Add dressing to cabbage mixture; toss to combine.

3.Divide cabbage mixture among serving plates. Top with chicken. Serve.

Make ahead: Brush chicken with curry paste. Cover, then refrigerate overnight.
Note

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