Chicken Curry Roti
15ml Masala
15ml Curry Powder
410g tinned Tomato Puree
500g Chicken
Curry leaves
5ml Fennel powder
5ml Garam Masala
3 ripe Tomatoes
1 Onion, sliced
Dhania leaves for garnish

1/2 cup honey
1/3 cup Dijon or spicy brown mustard
3 teaspoons curry powder
6 tablespoons butter, melted
1/8 teaspoon pepper
Dash ground cayenne pepper
4 split chicken breast halves, bone-in, skin removed or left on
In a bowl, combine the honey, mustard, curry powder, butter, and peppers; blend well. Wash chicken breasts and pat dry.
Trim away any excess fat and remove skin, if desired. Arrange the chicken breasts, skin or meaty side up, in a lightly greased baking pan.
Coat the chicken with the honey mixture.
Cover with foil and refrigerate for an hour or two.
Bake the chicken, covered, in a 375° oven for 45 minutes.
Remove foil and baste the chicken.
Continue baking, uncovered, for 30 minutes longer, basting every 10 to 15 minutes.
Serves 4.

1 chicken, about 4 pounds, quartered, or other chicken parts
4 tablespoons prepared pesto
4 large cloves garlic, finely chopped
Juice of 1 lemon, about 2 tablespoons
1 tablespoon olive oil
1/4 cup shredded Parmesan cheese
Line a 13x9-inch pan with foil and lightly grease the foil.
Wash chicken and pat dry. Trim excess fat and remove skin, if desired.
Sprinkle lightly with salt and pepper and place in the prepared pan.
Combine the pesto, garlic, and lemon juice and rub the mixture evenly over the chicken pieces.
Cover tightly with foil and refrigerate for 1 to 2 hours.
Drizzle the chicken breasts lightly with olive oil.
Bake at 375° for 55 to 65 minutes, or until chicken is cooked.
Juices will run clear when chicken is pierced with a fork.
Sprinkle with parmesan cheese and continue baking just until melted, about 2 to 3 minutes.
Serves 4.

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+27 72 1820439

Antrim Court
Antrim Road
Three Anchor Bay
Green Point
Cape Town
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