serves
4-6
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4-6
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
The Great Australian Pub Meal
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 750 g chicken ribs
- 2 tbsp (40 ml) grapeseed oil
- 1 tbsp Australian yellow curry powder (see Note)
- 2 baby cos lettuce heads, separated into leaves, to serve
Chopped salad
- 2 baby cos lettuce leaves, roughly chopped
- ½ avocado, finely diced
- 1 carrot, finely chopped
- 2 baby cucumbers, finely chopped
- 1 red capsicum, roughly chopped
For the dressing
- 1 cup coconut yoghurt
- 1 tbsp sesame oil
- salt
- lemon juice, to taste
Instructions
- In a large mixing bowl, combine the chicken ribs, oil and curry powder and toss well to coat, then cover until ready to cook. This recipe can be marinated overnight for extra flavour!
- Heat a chargrill pan or barbecue over medium-high heat, then chargrill the chicken, turning occasionally, for around 6 minutes, or until the ribs are cooked. Transfer to a clean plate and cover loosely with foil to rest.
- To make the chopped salad, combine the ingredients in a large mixing bowl and toss well to combine. To make the dressing, combine the ingredients in a medium bowl and season to taste with salt and lemon juice to your liking.
- To serve, fill the baby cos lettuce leaves with the chopped salad mixture and drizzle with the dressing. Serve with the chicken ribs.
Note
- This curry powder can be found at The Source Bulk Foods.
Photography by Jiwon Kim.
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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
The Great Australian Pub Meal
