Citrus & Spice Chicken
Ingredients
For the marinade :
150ml natural yoghurt (I used Greek yoghurt)
juice of half a lemon
1 tsp runny honey
1 tbsp vegetable oil (I used sunflower)
2 generous tsp curry paste or powder
1 garlic clove, crushed
chilli powder to taste (I used 1 tsp Kashmiri chilli powder).
Other ingredients :
3 skinless, boneless chicken breasts cut into large chunks
1 red pepper, deseeded and cut into large slices
half a green pepper, deseeded and cut into large slices
1 onion cut into large slices
6 medium chestnut mushrooms , quartered
1 tbsp olive oil
Preparation
1
Mix together the marinade ingredients in a bowl.
2
Add chicken chunks to the marinade, stir to coat and set aside to marinate for as long as you've got - from 4 hours to 30 minutes.
3
Pre-heat your oven to 180degC/350degF/Gas 4.
4
Place the chicken chunks onto a baking tray, taking care to leave as much of the marinade in the bowl, but without scraping any off the chicken.
5
Bake the chicken for 30 minutes, remembering to turn the tray half way through to ensure even colouring.
6
Add the vegetables to the bowl and stir to coat them in the marinade.
7
Heat the olive oil in a large frying pan and add the vegetables, marinade and 200ml water. Cook, covered, on a medium heat until the peppers are softened and onions are cooked through. You may need to add more water, but only a little at a time.
8
Once the vegetables are cooked, remove the lid and allow the sauce to reduce and thicken, which will only take 2-3 minutes if you haven't added too much water.
9
The chicken is ready once the chunks are cooked through and they have gained a little bit of charred colour.
10
Serve with steamed basmati rice, avocado and cucumber.
.
About
A little bit curry, a little bit spicy, but with LOTS of flavour and zing!
Yield:
3 servings
Added:
Tuesday, July 14, 2015 - 2:24pm
