CURRY BAKED CHICKEN, VEGETABLE CURRY WITH RICE AND PEAS (Serves 3 with leftover vegetable curry)
Ingredients :
3 boneless skinless chicken breasts
3 tbsp plain (Greek) yoghurt
1 tbsp mango chutney
1.5 tbsp curry paste.
3 tbsp sunflower oil
2 onions, sliced finely
2 fat garlic cloves, chopped finely
1 hot red chilli (seeds are optional)
1 donkey carrot, peeled and diced
3 tbsp curry paste
2 tbsp tomato puree
2 medium potatoes, peeled and diced
6-10 mushrooms, washed and quartered
6 baby red peppers (or one red pepper, cut into pieces), top & tailed
250ml coconut cream
1 tsp chicken stock powder or a low salt chicken stock cube
enough water to just cover the contents
3 heaped tbsp red lentils
3-4 cauliflower florets, broken into small pieces
3-4 broccoli florets, broken into small pieces
1 large ripe tomato, quartered (or smaller) into wedges
a large handful of fresh coriander, chopped.
1 cup of uncooked basmati rice
sea salt
half a cup of frozen peas.
Method :
1. In the morning, mix together the yoghurt, chutney and curry paste in a large bowl.
2. Trim the chicken breasts of fat and gristle, then score lightly across the top to allow the marinade to more easily penetrate the meat.
3. Add the chicken to the marinade and mix gently to ensure every little bit of chicken is covered in marinade. Cover with cling film and refrigerate until 30 minutes prior to cooking.
4. To make the vegetable curry (which I recommend should also be done in the morning), heat the oil in a large, deep saucepan. Add the oil.
5. Add the onion - and a small pinch of salt - and cook for around 10-15 minutes until golden brown, but not burned. Add the garlic and stir quickly, then add the chilli and stir.
6. Next, add the carrot pieces, which will help to cool the pan and so avoid burning the garlic.
7. Next add the curry paste and tomato puree and stir well to combine with the rest of the ingredients. Cooked until the oil is released - just a few minutes.
8. Add the potato/mushroom/red peppers and stir well to ensure they are coated with the curry mixture.
9. Add the coconut cream, stock powder and water and stir gently to combine. Do not add any salt at this stage, but if you're yearning to - add a little black pepper instead!
10. Stir in the red lentils and let everything simmer gently together for around 20-30 minutes until almost cooked.
11. Finally - for this stage - add the cauliflower, turn off the heat, cover and leave to cool.
12. Several hours later and when you're ready to prepare the dinner proper, begin by turning on the heat under the vegetable curry and pre-heating the oven to 200degC/400degF/Gas 6. Line a shallow baking tray with silver foil (optional - but it helps with the washing up!) and place the chicken onto the foil. Spoon any additional marinade over the top of each chicken breast. Place into the oven for 25-35 minutes or until the juices run clear if pricked with a knife.
13. Three quarters fill a good sized saucepan with water, add a pinch of sea salt and place it on a high heat, to boil.
14. Put the dry rice into a seive and run it under a hot tap until the water runs clear. Once the water in the pan boils, add the rice and cook - simmering - for 7-9 minutes. 2 minutes before the rice is due to be ready, add the defrosted peas.
15. As the rice is cooking, the vegetable curry should have come up to temperature. Remove the lid and allow the sauce to reduce a little as you add the broccoli, tomato and three quarters of the fresh coriander. Stir from time to time, to make sure it doesn't stick to the bottom of the pan.
16. Once the rice is ready, drain and return to the warm pan. You can add a little of the chopped coriander for some extra flavour, if you like.
17. Once the chicken is done, serve with the vegetable curry and green pea rice - with an added flourish of a sprinkle of chopped coriander for garnish.
From http://jennyeatwellsrhubarbginger.blogspot.co.uk