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For the Chicken:

For the Asian Slaw:

  1. For the Chicken:

    • Preheat an oven to 180°C.
    • On the skin side of the spatch-cocked chickens, score the breasts and legs (1cm depth) to reduce cooking time and allow the marinade to penetrate.
    • Place the KNORR Red Thai Curry Paste, 75g of the coriander and vegetable oil into a food processor and coarsely blend.
    • Rub the marinade onto the chicken (marinade for 2-3 hours for best results).
    • Place the marinated chicken onto lined gastronome trays and cook for 40-45 min. until the chicken is cooked and the juices run clear.
    • Garnish with sliced chilli and coriander (10g).
  2. For the Asian Slaw:

    • Using a mandolin finely slice the red onion, red cabbage, and white cabbage.
    • In a large bowl, mix the sliced red cabbage, white cabbage, sliced red onion and salt and leave for 10 min. to extract excess water from the vegetables.
    • Drain the vegetables and remove any excess water.
    • In a large bowl add the salted vegetables, HELLMANN’S Real Mayonnaise, peanuts, sesame seeds, sesame oil, chopped red chillies, shredded spring onion and chopped coriander.
    • Serve alongside the roasted chicken.