- Serves: 6
- Cook Time: 15 minutes
- Prep Time: 25 minutes plus several hours or overnight chilling
- Effort: easy
For the chicken
- 6 free-range chicken breasts, skin on
- 1 large shallot, roughly chopped
- 1 clove garlic, chopped
- 2.5 cm piece fresh root ginger, chopped
- 2 stalks lemongrass
- 1 lemon, juice only
- 1/2 tsp turmeric
- 1/2 tsp garam masala
- 200 ml coconut milk
- 200 ml natural full-fat yogurt
- 2 large red chilli, seeds removed and finely chopped
- small bunch fresh coriander, chopped
for the mayonnaise
- 1 egg
- 1 tsp white wine vinegar
- 1/2 tsp Dijon mustard
- 275 ml sunflower oil
- 1/2 lime, finely grated zest and juice only
- 1 ripe mango, chopped
Tips and Suggestions
When making the mayonnaise, add the oil very slowly, drop by drop at first, so it doesnt curdle.
1. For the curried chicken: cut each chicken breast lengthways into 3 and place in a large bowl. Put the shallot, garlic, ginger, lemon grass, lemon juice, turmeric and garam masala in a liquidiser and blend thoroughly. You may need to stop the machine and push the contents down to ensure everything gets thoroughly liquidised. Season with salt and pepper to taste.
2. Mix the coconut milk with the yogurt, chillies and coriander, then pour it over the chicken breast strips and mix carefully. Cover with clingfilm and chill in the fridge to marinate for as long as possible, preferably overnight.
3. Pre-heat the oven to 190C/fan 170C/gas 5.
4. To cook the chicken, transfer the mixture to a roasting tin and bake for about 15 minutes, turning the strips fairly frequently to ensure they are cooked right through.
5. For the mango mayonnaise: while the chicken is roasting, put the egg vinegar and Dijon mustard in a food processor, season with salt and pepper and combine well. With the machine still running, slowly pour in the sunflower oil in a steady stream until the mixture has emulsified and thickened. Once you have added all the oil, mix in the lime zest and juice. Scrape the mayonnaise out of the food processor into a bowl. Fold the chopped mango flesh into mayonnaise, taste and re-season if necessary.
6. Serve the curried chicken hot or cold, with the mango mayonnaise and some watercress.
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