[RECIPE IN SHOW NOTES] 

We talk about that SMUG feeling a bit on this podcast and we simply ADORE the smug feeling of having chicken marinating in the fridge! It’s like having money in the bank - you know it’s sitting there waiting to be GORGEOUS. And chicken is a bit of a BLANK CANVAS (like tofu) and you need to put your art into it to turn it into something wonderful - what better way than with a marinade?  

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RECIPE

2 tbs tikka masala curry paste 

+ 2 cloves of garlic 

2 tbs ginger 

2 chillies 

Cumin seeds, ground 

Lime juice 

Tsp salt 

1 can coconut cream 

Oven at 190C. Cook for 50 minutes. Serve on rice. 

(I use chicken marylands, a whole butterflied chicken or chicken thigh cutlets. The cooking time will vary depending on which cut you use.) 

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