Adrian Richardson, chef and restauranteur at La Luna in Rathdowne Street, Carlton, features on the Neil Mitchell Mornings Program every Tuesday.

This is a simple recipe that is quick to prepare and very tasty. I have a wire rack with two sides to hold all of the goodies nice and tight so I can turn the whole lot with ease. You could just as easily use a roasting tray, or skewers if you like. I find that if you marinade overnight the chicken tastes even better. Good luck.

Ingredients

1 Free range Chicken, jointed into 8 to 10 pieces
3 Lemons cut into ¼
4 Long red chillies (more if you like it hot)
2 Red onions cut into thick slices
4 Cloves garlic roughly chopped
1 Knob ginger, grated
2 Teaspoon smoked paprika
3 Tablespoons olive oil
½ Bunch parsley, chopped
½ Bunch coriander, chopped
¼ Cup Sherry vinegar (or any sweet vinegar)
Salt & pepper

Method
- Mix all of the ingredients together in a large bowl, cover and place in the refrigerator to marinade
- To cook, arrange on tray, rack or skewers and cook over a medium heat until ready (aprox 20 min)
- To serve squeeze some lemon juice on top and sprinkle with fresh herbs

Adrian Richardson's Thai Green Curry

Adrian Richardson, chef and restauranteur at La Luna in Rathdowne Street, Carlton, features on the Neil Mitchell Mornings Program every Tuesday. Listen to his latest segment and view his latest recipe by clicking his image on the right.