Citrus & Spice Chicken
By: Jenny Eatwell
Published: Tuesday, July 14, 2015 - 2:24pm

Ingredients




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

Preparation

1 Mix together the marinade ingredients in a bowl. 2 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. 3 Pre-heat your oven to 180degC/350degF/Gas 4. 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. 5 Bake the chicken for 30 minutes, remembering to turn the tray half way through to ensure even colouring. 6 Add the vegetables to the bowl and stir to coat them in the marinade. 7 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. 8 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. 9 The chicken is ready once the chunks are cooked through and they have gained a little bit of charred colour. 10 Serve with steamed basmati rice, avocado and cucumber.

About

A little bit curry, a little bit spicy, but with LOTS of flavour and zing!