Mustard-and-orange chicken with a curry splash


Ingredients 20
Servings 4
Time

Ingredients

  • 4
    large skinless, boneless chicken breasts
  • 60
    ml
    olive oil
  • 45
    ml
    whole-grain mustard
  • 1
    clove garlic
  • salt and freshly ground black pepper
  • Curry oil
  • 250
    ml
    olive oil
  • half an onion
  • 1
    clove garlic
  • 15
    ml
    curry powder
  • 4
    black peppercorns
  • a pinch of saffron
  • To serve
  • 4
    rotis
  • mixed lettuce leaves
  • 60
    ml
    mayonnaise
  • 15
    ml
    whole-grain mustard
  • 30
    ml
    orange juice
  • 5
    cm
    stem ginger
  • snipped fresh chives, lemon juice and salt and pepper to flavour and garnish
 

Method

 
Mix oil with mustard and garlic. Rub over both sides of chicken breasts.
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.

 

Read more on: poultry  |  roast
 

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