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Mary Berry's Thai shiitake chicken

Mary Berry's Thai shiitake chicken

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You can make this delicious Thai curry dish in advance - so it's perfect for dinner parties

Serves: 6

Ingredients

This dish can be made completely and then kept covered in the fridge for up to 48 hours before serving.

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1 tbsp sunflower oil
12 chicken thighs, skinless and boneless
1 large onion, thinly sliced
300g (10oz) shiitake mushrooms, sliced
1-2 tbsp red Thai curry paste
2 tbsp tamarind paste
2 x 400ml coconut milk
2 tsp fish sauce
Juice and finely grated zest of 2 limes
2 tsp caster sugar
Salt and freshly ground black pepper
2 tbsp cornflour, slaked with a little coconut milk
Chopped fresh basil or coriander

Method

Preheat the oven to 160ºC/Gas Mark 3.
Heat the oil in a large non-stick frying pan or casserole dish. Brown the chicken thighs over a high heat until brown. Set aside. Add the onion and mushrooms to the pan and fry for 2-3 minutes.
Add the Thai paste, tamarind paste, coconut milk, fish sauce, lime juice and zest, and sugar. Bring to the boil and boil for 2-3 minutes. Season well.
Add a little hot sauce to the slaked cornflour and tip into the pan with the sauce, stirring continuously while bringing it back to the boil. The sauce will thicken. Return the chicken thighs to the pan.
Cover the pan with a lid, transfer to the oven and bake for about 45 minutes or until the chicken is tender.
Sprinkle with the chopped basil or coriander, and serve hot.

This recipe is from Mary Berry's Stress-free Kitchen Readers of Good to Know can order a copy of Mary Berry's Stress-Free Kitchen by Mary Berry , RRP £20.00, at the special discounted price of £17.00 (including p&p). To order a copy please call on 0870 755 2122 quoting the reference code BSH664 or order online at www.pressoffers.co.uk/bsh664. Please allow 28 days for delivery, offer subject to availability.

By Andrea Mann

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