Mustard and orange chicken with a curry splash

Fairlady
4 servings
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Poultry

By Food24 November 03 2009
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Ingredients (21)

4.00 chicken breast fillets — large, skinned
60.00 ml fresh chillies — 573
45.00 ml wholegrain mustard
1.00 garlic — cloves, crushed
sea salt and freshly ground black pepper
CURRY OIL
250.00 ml fresh chillies — 573
1.00 onion — small, chopped
1.00 garlic — cloves, crushed
15.00 ml curry powder
4.00 black peppercorns — crushed
saffron — ground
to serve — to serve
4.00 roti
lettuce
60.00 ml mayonnaise
15.00 ml wholegrain mustard
30.00 ml orange juice
1.00 ginger — stem, in syrup, grated
fresh chives
lemon juice
salt and freshly ground black pepper
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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.



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