Ingredients

6 cloves garlic, crushed
1+1/2 tb sp cracked black pepper corns
1/2 cup fresh coriander leaves and stems, chopped
4 coriander roots, chopped
1/3 cup lime juice
1tsp soft brown sugar
1tsp ground turmeric
2 tsp light soy sauce
4 chicken breast fillets.

Cucumber and Tomato Salad

1 small green cucumber, unpeeled
1 large egg tomato
1/4 small red onion, sliced thinly
1 small red or green chili, finely chopped
2 tb sp fresh coriander leaves
2 tb sp lime juice
1 tsp soft brown sugar
1 tb sp fish sauce.

Method

Using a mortar and pestle or blender, blend the garlic, pepper corns, coriander,
lime juice, sugar, turmeric and soy sauce until smooth. Transfer to a bowl.

Remove the tenderloins from underneath the fillets. score the top surface of each fillet three times.Add the fillets and tenderloins to marinade, cover and refrigerate
for 2 hours or overnight, turning occasionally.

To make Salad

Halve the cucumber and scoop out the seeds with a teaspoon.
Cut into slices. Halve the tomato lengthways and slice.

Combine the cucumber, tomato, onion and coriander in a small bowl.
Drizzle with the combined lime juice, sugar and fish sauce. Cook the chicken
on a lightly greased Bar-Bar-Q hotplate for about 3 minutes on each side
or until tender. The tenderloins will take less time to cook.

Serve immediately with the salad.

(Serves : 4 )