Thai-spiced chicken with cucumber and pineapple salad

Reference The CSIRO total well being diet fast and fresh recipes. Pg. 100.
PREP 40 minutes + marinating time COOK 35 minutes SERVES 4

Ingredients
1 1/2 teaspoons ground turmeric
2 stalks lemongrass, trimmed and finely chopped
3 cloves garlic crushed
2 tablespoons fish sauce
2 small red chilies, or to taste, coarsely chopped
175 ml reduced-fat coconut-flavored evaporated milk
1 kg skinless chicken pieces, trimmed of fat
vegetable oil spray

Cucumber and pineapple salad
1/2 large cucumber, thinly sliced
300 gr pineapple, peeled, cored and thinly sliced
Large handful coriander sprigs, leaves picked (optional)
2 1/2 tablespoons lime juice

Tomato jam
4 ripe tomatoes (about 500 gr) coarsely chopped
1/2 red capsicum (pepper), trimmed, seeded and coarsely, chopped
1 red chili, or to taste, finely chopped
2 tablespoons fish sauce
1 tablespoon caster sugar or powdered sweetener

Directions

1. Combine the turmeric, lemongrass, garlic, fish sauce and chilli in a food processor and process to a coarse paste. Add the evaporated milk and process to combine well.  Transfer the mixture to a bowl, add the chicken pieces and toss to coat. Cover with plastic wrap and refrigerate for 4 hours, or overnight if you have time.
2. Preheat the oven to 180c  and spray a large baking dish with vegetable oil. Drain the chicken pieces, then place them in the dish in a single layer. Roast for 35-40 minutes or until cooked through and golden.
3. Meanwhile for the tomato jam, combine the tomatoes and capsicum, in a food processor and process until smooth. Place in a small saucepan  with the remaining ingredients and bring to a simmering point. Cook over low-medium heat for 25 minutes or until reduced and very thick, then set aside until needed.
4. Place the cucumber, pineapple, coriander and lime juice in a bowl and toss to combine well.
5. Serve the chicken pieces with the salad and a spoonful of tomato jam.