Topic: Chicken Tikka...

[Stu-pot]

I'm ready for more....!    By the way.  Here's a couple of today Madras.  It looks better than really is!   


Mr. Punter

[Stu-pot]

Mr. Punter

[LouP]

wow!! that all looks great!

Really makes me want to cook outdoors this summer. Sometimes after I have scrubbed the house I dont want all the strong curry smells but want the curry so a perfect solution.

Carry on cooking

[chewytikka]

I agree it does look great and nice to see
Still too cold to enjoy Alfresco dining around here, not to mention the chilling wind.

Roll on Summer ;D

Thanks for sharing Mr.P
cheers Chewy

p.s. Your G&G does the job, but fresh or frozen is much better IMO.

[Stu-pot]

Will do LouP.... 
Chewy.    Got the point on the G & G.   
My base is not right so def. making yours this PM.

Cheers



Mr. Punter

[Edwin Catflap]

Hi Stu

Pics look great!!! Whats your Thai/Satay tikka recipe?

Cheers

Ed

[Secret Santa]

Still too cold to enjoy Alfresco dining around here, not to mention the chilling wind.

I thought that was typical T-shirt weather in your neck of the woods? Might have to send Biffa Bacon round to reacquaint you with your cultural heritage! 

[littlechilie]

Great looking spread, can't wait for summer to arrive.

[Stu-pot]

Yellow Thai Satay Marinade
 
1.5 KG Chicken breast
200 ml thin Coconut milk
200 gms  Condensed milk
3 TBSP Yellow Thai curry paste (I used Mae Ploy this time)
3 or 4 splashes of Fish sauce (I used Squid brand) (over doing this kills it!)
Oil (quite a lot, sorry I can't be precise) as much as you see fit. This time I used 70% Peanut Oil & 30% Chilli infused oil.
1/2 - 1 tsp Yellow food colouring
1 tsp Turmeric
4 big TBSP Sugar or Jaggery (you really need much or more!)
1 big TBSP Salt
1 Heaped Tbsp Garlic Ginger
Lemon juice from 1 Large Lemon

Put the Thai paste into bowl and thin with some oil.  Add Fish sauce and mix.  Add 1/3 of the Coconut milk at a time to thin till finished.  Do the same with the Condensed milk.  Add the rest of the oil to thin to preferred consistency. Add the Yellow Food colouring.  Turmeric.  Add Lemon juice.  Whisk well.  Add sugar, salt.  Tarka the Garlic Ginger, (or just Garlic, your choice) add and mix well.  Now add the Chicken.  I always allow 24 hours to marinate in fridge.
 


Mr. Punter

[Stu-pot]

Ed.  I should add one point re the consistency of the marinade.  If you don't like the idea of using too much oil, then add another can of coconut milk instead.  I've done both many times and it works, but bear in mind, it may weaken in strength so just up the Thai paste etc...  Personally I like the oil option which tends to keep the Chicken nice and moist during cooking.   



Mr. Punter