Monday, September 30, 2013

Recipe: Malaysian Chicken with Carrot and Cucumber Salad

I haven't had a healthy sort-of salad dish in a while so I thought I would give this a go- I had a jar of tamarind paste that'd been lurking in the fridge for ages, plus i got a 2kg bag of reduced carrots from the co-op for £1.13!! (£1.02 with student discount- bargain!!). I know salads arent really the kind of thing you fancy in the Autumn, but the chicken is really spicy so it does warm you up from the inside somewhat! I said serves 2-4, because it depends how much meat you want- whether you want one or two breasts. The salad serves two, and one chicken breast is enough for me to fill me up, but i fed my very hungry working boyfriend two. Depends on your appetite really.

Malaysian Chicken with Carrot and Cucumber salad (serves 2-4)
130g tamarind paste
15g palm sugar
1 tbsp chopped fresh ginger
10ml soy sauce
¼ tsp hot chilli powder
1 tsp vegetable oil
4 large chicken breasts
500g carrots, peeled and grated
120g thinly sliced cucumber
1 tbsp vegetable oil
1 tbsp red wine vinegar
1 generous tsp Dijon mustard
1 tsp soy sauce
1 tsp sugar
Black pepper to taste

1. Mix together the tamarind, palm sugar, ginger, soy sauce, chilli powder and vegetable oil. Add the chicken breasts, coat in the sauce, and marinade for at least two hours.
2. Preheat the oven to 200C. Place the chicken breasts (with all the marinade poured on top of the breasts) in a roasting dish, and roast in the oven for 30 minutes.
3. Meanwhile, in a jar (or you can whisk this together in a bowl), add the vegetable oil, vinegar, mustard, soy sauce and black pepper, and shake until well mix/emulsified. Put the carrot and cucumber in a mixing bowl, add the dressing, and toss to coat.
4. Remove chicken from the oven, spooning any marinade leftover onto the chicken, and serve with the carrot and cucumber salad.

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