These small, delicious morsels of tender chicken are coated with a spicy red paste, tossed in sesame seeds and breadcrumbs and then baked briefly in a hot oven. The red paste adds superb flavour and helps, along with the sesame breadcrumbs, to keep the chicken moist as it cooks.
Spicy red chicken bites
Curry pastes vary in intensity and flavour. While developing this recipe I experimented with different red curry pastes. I used a Thai red curry paste and two Indian ones; tandoori and tikka. All were good. Two tablespoons of a medium-strength curry paste gave a spicy aromatic taste without too much chilli heat. I serve these chicken bites for lunch or dinner, almost always with a green salad, adding either a good bread, new potatoes or couscous.
They also make a delicious nibble to serve with pre-dinner drinks.
INGREDIENTS
800g boneless, skinless chicken thighs
2-4 Tbsp red curry paste
4 Tbsp smooth peanut butter, warmed
1 Tbsp tomato paste
3 Tbsp soy sauce
2 Tbsp red wine vinegar
2 tsp brown sugar
2 cups day-old breadcrumbs
1/3 cup sesame seeds3
Creamy chilli sauce
1 cup thick Greek yoghurt
½ cup sour cream (I use light)
2 tsp Dijon mustard
2 tsp white wine vinegar
1 tsp prepared chill
METHOD
Line two oven trays with non-stick baking paper. Trim the chicken thighs of any excess fat and cut each thigh into four pieces. Set aside.
In a medium-sized bowl, combine the red curry paste, peanut butter, tomato paste, soy sauce, red wine vinegar and brown sugar. Mix well. In another medium-sized bowl combine the breadcrumbs and sesame seeds. Add the chicken pieces to the spicy red paste mixture and stir well to ensure all the chicken pieces are coated with the paste.
Using two forks, lift the chicken pieces one at a time from the bowl containing the paste into the bowl containing the crumbs and sesame seeds. Toss the chicken pieces so the crumbs cover the chicken well. Place the chicken pieces on the lined oven tray, making sure none are touching. If planning to serve later in the day, cover with cling film and place the oven tray in the fridge until required. Bake in an oven preheated to 220degC for 12-15 minutes until golden.
If the chicken has been refrigerated prior to cooking, increase the cooking time by 2-3 minutes.
To make the creamy chilli sauce combine all the ingredients and mix well. Tip into an attractive bowl to serve alongside the chicken bites. Serve hot or at room temperature.
Serves 4-5 for dinner.
