Chicken Breasts in Curry Sauce


½ tsp turmeric.

1 tsp fenugreek.

Cayenne pepper to taste.

Salt to taste.

1 bunch coriander.

3 cloves garlic, peeled.

4 lemon leaves.

Juice and zest of a lemon.

1 160ml can coconut milk.

½ cup olive oil.

1 onion, peeled and chopped.

Another ½ cup olive oil.

2 chicken fillets, trimmed.

1 cup plain rice.

1 cup frozen whole corn.

½ cup cashews, chopped.



Mix the turmeric, fenugreek, cayenne pepper and salt together and set aside. Wash the coriander and remove the stems and roots. Chop the greens finely and set aside. Chop the stems and roots and set aside. Peel and chop the garlic and add to the coriander roots. Remove and discard the central spine of the lemon leaves, chop the greens and add to the garlic mixture. Remove the zest from the lemon and add it and the juice to the garlic mixture. Add the coconut milk to garlic mix.

Heat a small frying pan over a medium flame and cook the onion until soft. Add the turmeric mix and cook for 1-2 minutes until fragrant, then add the garlic mixture. Bring to the boil, reduce the heat, cover and simmer for 20 minutes. Remove from the heat and zap the sauce to a paste with a kitchen wand/ hand blender. Cover and keep in a cool place overnight.



Place the corn in a container and allow to come to room temperature. Heat the second ½ cup of oil in a pan over a hot flame. Sear the chicken breasts on both sides then add the sauce to the pan. Bring to the boil, reduce the heat to a simmer, cover and cook for 30 minutes until cooked through. Turn at least once.

Meanwhile, bring a pot of salted water to the boil and cook the rice until tender. Place the corn in a small bowl of water and microwave until hot. Using a little oil in a small pan, fry the cashews until golden.

Drain and sparge the rice with hot water and divide it between to serving plates. Drain the corn and sprinkle it over the chicken breasts. Garnish with the chopped coriander greens and the cashews. Serve immediately.


Serves: 2.


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