Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Prep chicken
Slice the chicken into goujons. Add the chicken goujons to a bowl along with the currypowder and a generous pinch of salt. Mix until the chicken is coated in the currypowder.
2 Fry chicken
Heat a pan over a medium-high heat with a drizzle of vegetableoil. Once hot, fry the chicken for 4-6 min until browned and cooked through. Transfer the cooked chicken to a plate and reserve the pan (no need to wash it).
3 Make dressing
Return the pan to a medium heat with a splash of water. Using a spatula, loosen any sticky bits from the bottom of the pan. Add the coconutmilk, soysauce, peanutbutter and sweetchillisauce and simmer for 2-4 min, stirring until smooth and thickened. Remove the pan from the heat and squeeze all of the lime juice into the pan. Set aside to cool.
4 Prep salad
Meanwhile, roughly chop the lettuce. Peel the carrot, then continue peeling until you are left with a pile of carrot ribbons. Stack the ribbons on top of one another, then slice them into thin sticks. Slice the cucumber into discs, then slice each individual cucumber disc into matchsticks. Finely slice the chilli and springonion.
5 Toss salad
Place the lettuce, carrot, cucumber, chilli(spicy!), springonion and peanuts in a bowl with 1/1.5/2 Tbsp of the dressing. Toss. Divide the salad among plates and top with a drizzle of the remaining dressing and the chicken goujons. Garnish with the freshly picked coriander leaves.