Mustard and orange chicken with a curry splash


Ingredients 22
Servings 4
Time

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.
 

Read more on: poultry  |  shallow-fry
 

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