Organic Free Range Chicken Breast Fillets 200-300g

Supplied by Graig Farm

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Our Price £11.18 Temporarily Unavailable Email me when in stock   Thanks for your interest. We will mail you as soon as we have some in stock.

Product Details

Rearing: on a soil association registered organic farm. UK organic standards require free range access to pasture and a non-GMO organic diet with no routine drugs or additives. Slaughtering was done on the farm to improve flavour and texture.

Recipe

Green Thai Chicken Curry Wheat, gluten, corn, egg and nit free; can be dairy and/or soya free If you want to make this as a vegetarian dish you can use tofu instead of the chicken. 2 tbsp olive oil 4 hot green chillies, pipped and sliced very finely (take care to wash your hands very well before touching your face or eyes) 1/2 bulb of garlic, the cloves skinned and sliced thinly 1 head fennel, trimmed and sliced thinly 1 yellow pepper, cored and sliced thinly 6 chicken breasts or 12 boned chicken thighs (or)500g plain tofu, cubed 250ml coconut milk juice of 2 limes 200g water chestnuts (tinned), halved horizontally sea salt and freshly ground black pepper 12tbsp Basmati 150g mange tout 3tbsp cow's or goat's butter, if you can eat them, or olive oil 6 spring onions, trimmed and chopped small 2 handfuls of fresh coriander leaves, chopped fairly small Heat the oil in a wide, heavy pan and add the chillies and garlic. Fry gently for a few minutes taking care not to breathe in the chilli fumes. Add the fennel and yellow pepper and continue to fry gently until the latter is starting to soften. Add the chicken or tofu, the coconut milk, lime juice, water chestnuts and some seasoning. Bring to the boil, cover, turn down the heat and simmer gently for 35-45 minutes for the chicken (35 minutes for the thighs, 45 minutes for breasts), for 15 minutes for the tofu. While the chicken is cooking , bring a large pan of cold water to boil. Add the rice and boil briskly for 7-8 minutes or until the rice is cooked but not mushy. Halve the mange tout and steam for 3-4 minutes in a steamer - they should only be partially cooked so that they retain some of their crunch. Drain the rice, stir in the butter or oil and the mange tout-keep warm. When the chicken is ready to be served, adjust the seasoning to taste, then add the spring onions and coriander, Serve with the rice and a green salad.

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