Recipe Centre

Mustard and orange chicken with a curry splash

Ingredients
4 large skinless, boneless chicken breasts
60 ml olive oil
45 ml wholegrain mustard
1 garlic clove, crushed
salt and freshly ground black pepper
CURRY OIL
250 ml olive oil
1 small onion, chopped
1 clove garlic, crushed
15 ml curry powder
4 black peppercorns, crushed
a pinch of saffron
TO SERVE
4 rotis
mixed lettuce leaves
60 ml mayonnaise
15 ml wholegrain mustard
30 ml orange juice
1 stem ginger, peeled and grated
snipped fresh chives
lemon juice
salt and pepper

Method:
Mix oil with mustard and garlic. Rub over both sides of chicken breasts, flattened to 5 mm thick. Season with salt and pepper. Braai chicken until golden and juicy. CURRY OIL: Heat a little oil in a pan and fry onion. Once soft, add the other ingredients and fry gently for 1 minute. Add the rest of the oil and heat it through. TO SERVE: Mix mayonnaise, mustard, orange juice and ginger. In a large bowl, toss mixture through with lettuce leaves. Place roti on a plate, layer lettuce and chicken on top and pour over curry oil. Garnish with chives, lemon juice, salt and pepper.

Recipe From : FAIRLADY

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