Citrus & Spice Chicken
For the marinade :
150ml natural yoghurt (I used Greek yoghurt)
juice of half a lemon
1 tsp runny honey
1 tbsp vegetable oil (I used sunflower)
2 generous tsp curry paste or powder
1 garlic clove, crushed
chilli powder to taste (I used 1 tsp Kashmiri chilli powder).
Other ingredients :
3 skinless, boneless chicken breasts cut into large chunks
1 red pepper, deseeded and cut into large slices
half a green pepper, deseeded and cut into large slices
1 onion cut into large slices
6 medium chestnut mushrooms , quartered
1 tbsp olive oil
Mix together the marinade ingredients in a bowl.
Add chicken chunks to the marinade, stir to coat and set aside to marinate for as long as you've got - from 4 hours to 30 minutes.
Pre-heat your oven to 180degC/350degF/Gas 4.
Place the chicken chunks onto a baking tray, taking care to leave as much of the marinade in the bowl, but without scraping any off the chicken.
Bake the chicken for 30 minutes, remembering to turn the tray half way through to ensure even colouring.
Add the vegetables to the bowl and stir to coat them in the marinade.
Heat the olive oil in a large frying pan and add the vegetables, marinade and 200ml water. Cook, covered, on a medium heat until the peppers are softened and onions are cooked through. You may need to add more water, but only a little at a time.
Once the vegetables are cooked, remove the lid and allow the sauce to reduce and thicken, which will only take 2-3 minutes if you haven't added too much water.
The chicken is ready once the chunks are cooked through and they have gained a little bit of charred colour.
Serve with steamed basmati rice, avocado and cucumber.