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gong bau chicken

Cooked Chicken Breast with Roast Pepper and a Light Curry of Ginger, Mint and Yoghurt

Poach the chicken in salted water (poaching means cook gently in liquid at 90 degrees). Place the peppers in a casserole and bake for 25 minutes at 180 degrees. Finely slice the mushrooms and courgette and stir-fry over a high heat. Lower the heat and add herbs (rosemary, thyme) and garlic to taste. Cook the vegetables until tender and leave to cool in a bowl.

Then prepare the curry as follows;
Finely chop the ginger and the herbs (coriander, mint) and add the honey, yoghurt, mustard, tumeric and finally the oil. Peel the peppers, save any liquid and mix with the mushrooms and the courgette. Chop the chicken while still warm and sprinkle with the pepper, mushroom and courgette mix. Arrange the lettuce on two plates and place the chicken on top. Then add the vegetables and mix to taste with the curry.

Recipe Rating

  • (5 /5)
  • (1 Rating)

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Instructions

  • 1. Poach the chicken in salted water (poaching means cook gently in liquid at 90 degrees).
  • 2. Place the peppers in a casserole and bake for 25 minutes at 180 degrees.
  • 3. Finely slice the mushrooms and courgette and stir-fry over a high heat.
  • 4. Lower the heat and add herbs (rosemary, thyme) and garlic to taste. Cook the vegetables until tender and leave to cool in a bowl.
  • 5. Then prepare the curry as follows; Finely chop the ginger and the herbs (coriander, mint) and add the honey, yoghurt, mustard, tumeric and finally the oil.
  • 6. Peel the peppers, save any liquid and mix with the mushrooms and the courgette.
  • 7. Chop the chicken while still warm and sprinkle with the pepper, mushroom and courgette mix.
  • 8. Arrange the lettuce on two plates and place the chicken on top.
  • 9. Then add the vegetables and mix to taste with the curry.

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