Darwin-style chicken

"Each Darwin cook has their own family version or secret ingredient that they use in the marinade – this is my Aunty's version. Traditionally, she would use beef, but I like to use chicken."

Darwin-style chicken Credit: Adam Liaw

• makes

  10

• prep

  10 minutes

• cook

  5 minutes

• difficulty

  Easy

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Ingredients

• 600 g chicken tenderloins, sinew removed
• 10 - 12 Bamboo skewers

Marinade

• ¼ cup curry powder
• 250 ml (1 cup) soy sauce
• 8 garlic cloves
• 1 - 2 tsp crushed ginger
• 110 g (½ cup) caster sugar
• 1 long green chilli, chopped

To serve

• cucumber
• coriander
• spring onion

Marinating time: 1 hour

Instructions

1. For the marinade, place all the ingredients in a blender or food processor and blitz until smooth. Pour into a large bowl.
2. Add the chicken tenderloins to the marinade, toss to coat well, then cover and refrigerate for at least one hour or overnight if time permits.
3. Meanwhile, soak as many bamboo skewers as you have tenderloins in cold water to stop them burning during cooking.
4. Preheat a lightly oiled chargrill pan or barbecue over high heat. Cook the sartees for 3 minutes on each side or until golden and cooked through. Serve with cucumber, coriander and spring onion.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Bring A Plate

Watch The Full Episode Here

PG

Watch The Full Episode Here

PG