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Maria Elia

Griddled chicken with Thai tomato sauce


Serves 1

Ingredients

  • 1 chicken breast, butterflied
  • 60g vine tomatoes , diced
  • Juice of ½ a lemon
  • 140ml coconut milk
  • 180g dry egg noodles
  • 70g ginger, chopped
  • 1 tbsp coriander
  • Pinch sugar
  • Pinch garam masala
  • Light olive oil
  • 1 tsp cardamom seeds, crushed
  • 1½ tsp fish sauce
  • ½ clove garlic, chopped

Method

  1. Cook chicken on a pre- heated griddle for 3-4 minutes on either side.
  2. Cook noodles in salted boiling water.
  3. Fry the garlic and ginger in light olive oil. Add diced vine tomatoes and cardamom seeds. Cook over a low heat until tomatoes break down, approx 5 minutes. Add the sugar, garam masala, coconut milk and simmer for 2 minutes. Add the lemon juice, chopped coriander and finish with fish sauce.
  4. Serve with noodles and sauce.
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