1 heaped teaspoon of chilli jam
1 onion, chopped
4 cloves of garlic
1/8 cup fish sauce (or more to taste)
Juice of 1/2 a lemon
1 Kaffir lime leaf
2 tablespoon brown sugar
1 tablespoon chopped ginger
1 tablespoon tomato paste
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
400ml can coconut milk
3 chicken fillets, cut into 2.5 cm cubes
1 mango, peeled and diced
1 tomato, peeled and diced
1/2 long continental cucumber, peeled and diced
1 spring onion, sliced very finely
zest and juice of 1 lime
Blend chilli, onion, garlic, lemon juice, sugar, fish sauce, ginger, tomato paste, coriander, cumin, turmeric in a blender to form a paste. Add coconut milk and blend until smooth. Transfer to a saucepan.Add lime leaf. Bring to the boil over high heat. Reduce heat to low, and simmer for 10 minutes or until fragrant and thickened slightly. Add the chicken and continue to cook for a further 10 mins or until the chicken is cooked through. You may need to place the lid on the saucepan for a couple of minutes.
To make the salsa combine all the ingredients in a salad bowl and toss until well blended.
Serve salsa and curry on a bed of fragrant jasmine rice.