Sticky Chicken

Forever to be called 'sticky chicken' over at McNabb Mansions, this marinade is dark and spicy, sweet and pungent and most definitely Thai, or at least Asian, in its influences. You'll need kecap manis, an Indonesian ingredient which mixes soy sauce and palm sugar to give a sweetly salty condiment that is truly a miracle ingredient. If you can't get it (and you should, without huge trouble, be able to) then mix date syrup or treacle with an equal measure of dark soy sauce. But it's not the same, you know...

Ingredients

• 2 tsp red curry paste
• 1 tbsp coconut milk powder
• 4 tbsp kecap manis
• 2 tbsp light soy sauce
  
• 4 tbsp lime juice
• 4 tbsp wine
• 4 chicken breasts
  

Mash the curry paste into the lime, wine and kecap manis, adding the coconut powder and light soy sauce. Give it a good stir to mix everything in (the coconut won't quite combine, but don't lose any sleep over that) and then steep the chicken breasts in the mixture. Barbecue or grill, either way you'll get a dark, rich coating on the chicken which will need a light, fruity salad to set it off.