Wet rubbed chicken

20 minutes

12 - 15 minutes




  • 1 Free range bird broken down into 8

  • 1 cup of curry paste 

Curry paste

  • 2 onions, peeled
  • 6 garlic cloves, peeled
  • 2 stalks of lemongrass
  • 1 knob Galengal
  • 2 chilli, you choose!
  • 2 tbsp cumin seeds, roasted
  • 2 tbsp coriander seeds, roasted
  • 1 cup of coriander stems, reserve the top for garnish
  • 6 kaffir lime leaves
  • 4 Tbsp Thai fish sauce
  • 2 Tbsp Brown sugar 
  • 2 limes cut in wedges
  • 1 cup coriander leaves


Selaks Tropical Sauvignon blanc


For the curry paste, prep all the ingredients and blend together until smooth in a blender, then cover all the chicken in the curry paste until well covered and set aside to marinate.

Pre-heat an oven to 180 degrees.

Heat two cast iron frypans and quickly coat the chicken with a little oil before sealing them in the frypans. Seal all corners before putting them into a hot oven for about 12 minutes. Once they have reached a internal temperature of 72 degrees Remove and allow to rest before plating.