Something of a fusion dish here, because the shallots and garlic cloves are not chopped up, the spices are Indian and the soy sauce is Chinese. I served this with a ‘fusion’ gravy made simply from gravy granules (Bisto) made up with some soy sauce added, to taste. The dish itself makes a small amount of 'jus' which can also be added to the gravy. Fried potatoes or chips (fries) seem to suit this dish as accompaniment, rather than rice or noodles. The chicken is also rather good served cold in a salad.
Ingredients (serves 2 to 4)
1 tsp each of ground turmeric, coriander, cumin,mango powder, hot chilli powder
125ml light soy sauce
1 tbsp vegetable oil
6 fat garlic cloves, peeled and left whole
½ tsp salt
2 large chicken breasts (boneless and skinless). Chicken thighs could be used instead.
4 banana shallots peeled and cut in half vertically
1 medium red chilli and 1 medium green chilli sliced into rounds
Method
Ingredients (serves 2 to 4)
1 tsp each of ground turmeric, coriander, cumin,mango powder, hot chilli powder
125ml light soy sauce
1 tbsp vegetable oil
6 fat garlic cloves, peeled and left whole
½ tsp salt
2 large chicken breasts (boneless and skinless). Chicken thighs could be used instead.
4 banana shallots peeled and cut in half vertically
1 medium red chilli and 1 medium green chilli sliced into rounds
Method
- In a large bowl, mix the spices, soy sauce, oil, garlic cloves and salt together to form a paste. Add the chicken breasts and turn them to coat evenly. Cover and marinade overnight in the fridge.
- Heat the oven to 180C.
- Cut a sheet of foil large enough to hold the chicken with a generous margin.
- Place the chicken with its marinade and the sliced shallots on the foil. Scatter the sliced chillies around.
- Cover with another sheet of foil, crimping the edges of the foil together, whilst ensuring that a ‘tent’ is formed (the top piece of foil shouldn’t be touching the chicken.
- Cook for 25 mins. Lower the oven temperature to 170C and cook for a further 15 minutes.
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