Patak’s Vindaloo Paste 283g
Patak’s Vindaloo Paste is a hot spice…
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Ingredients
1 tbs olive oil
2 chicken Maryland’s
2 tablespoons Patak’s Mango Chutney
1 ¼ tablespoons Patak’s Vinadaloo Paste
1 lime, zest & Juice
5 kaffia lime leaves
2 teaspoons fish sauce
1 tablespoon brown sugar
1 tablespoon chopped red chili
1 bunch coriander for garnish
Extra lime wedge’s for serving
Method
- Mix all ingredients and pour over chicken allow to marinate in fridge for several hours, or overnight.
- Heat a grill pan or BBQ to medium high and add a little oil, barbeque until chicken skin side down for 5 to 6 minutes, glaze with the remaining marinade then flip over and cook for a further 6 minutes till completely cooked.
- Serve with coriander, lime and some steamed rice and a little bit more of the Pataks Mango Churtney.
- This chicken is also great to shred and serve inside a wrap.
