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Grilled curried chicken thighs
45 m active | 2 h 45 m total
Nutrition facts per serving:
  • Energy in kcal about 433
  • Fat about 24g
  • Carbohydrates about 23g
  • Protein about 29g
This is needed
This is needed for 4 people
Marinade
  • 1 dl buttermilk
  • 2 garlic clove, squeezed
  • 2 tsp hot curry powder
  • 0.25 tsp ground cumin
  • 1 tsp ground coriander seeds
  • 4 chicken thighs (each approx. 200 g)
Salad
  • 1 lime, rinsed with hot water, dabbed dry, use a little grated zest and the juice
  • 2 tbsp olive oil
  • 0.5 tsp ground coriander seeds
  • 1 tsp hot curry powder
  • 0.5 tsp salt
  • 1 mangoes, cut into cubes
  • 1 cucumber, cut into cubes
  • 0.5 bunch coriander, finely chopped
Charcoal/gas/electric grill
  • 1 tsp salt
  • 480 g cooked corn cobs
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And that's how it's done
And that's how it's done
Marinade
Combine the buttermilk, garlic, curry, coriander and cumin. Mix the chicken thighs with the marinade, cover and leave to marinate in the fridge for approx. 2 hrs.
Salad
Combine the lime zest and juice with the oil, season. Add the mango, cucumber and coriander, mix.
Charcoal/gas/electric grill
Wipe the marinade from the chicken thighs, salt the chicken. Cover and grill the chicken thighs over/on a medium heat (approx. 200 °C for approx. 25 mins., turning occasionally. Grill the corn cobs alongside for approx. 10 mins. Remove the corn kernels from the cob using a knife, mix into the salad, serve with the chicken thighs.
To serve
Remove the corn from the cobs using a knife, mix into the salad. Serve the chicken thighs with the salad.