I asked Alana what sort of food she was into at the moment - and she replied that she is not too keen on too much heat. Taking this into consideration, I wanted to make a really fragrant, but mild curry chicken dish. Personally, I think when you add too much chilli it overpowers the rest of the food and you cannot appreciate the all the other subtle flavours. This is particularly true when you are making something that contains many herbs and spices. If you are adding a lot of different flavours you want to be able to taste the subtlety of each without the heat overtaking the dish.
I was really happy with how this dish turned out. I think we will having this one again this week. My inspiration for this dish was the cover recipe on 'Delicious' magazine this month - but as normal, I made a few changes and now it is actually quite different...
Again, this was very easy to prepare - just marinate the chicken in advance and pop in the oven to cook before serving straight from the oven.
Ingredients (serves 4)
1 lemon zest removed and set aside, white pith removed and the flesh cut into slices
1/3 cup olive oil
4cm fresh ginger finely chopped
1 1/2 tablespoons ground cumin
1 1/2 tablespoons ground coriander
1 teaspoon medium curry powder (I used Herbies brand - delicious!)
1/4 teaspoon hot paprika
1/2 teaspoon ground cloves
1 1/2 teaspoons cinnamon
1 1/2 teaspoons tumeric
1 tablespoon brown mustard seeds
1 teaspoon tomato paste
Pinch dried chilli
2 onions finely sliced
3 cloves garlic crushed
1 tablespoon white poppy seeds
4 chicken breasts trimmed
Greek yoghurt mixed with lemon zest (you'll need a zest an extra lemon) and 1/3 bunch mint finely chopped to serve
Place the oil, ginger, dry spices and tomato paste in a bowl. Add 200ml water and whisk to combine. Add lemon zest, lemon slices, onion, garlic and white poppy seeds and stir to combine.
Put chicken and marinade in a plastic zip lock bag, seal the bag (releasing as much air as possible) and squish to mix the ingredients well. Refrigerate for 3-4 hours or overnight.
Preheat the oven to 180 degrees. Place the chicken and marinade in a casserole dish with a lid. Cook for 40-50 minutes. Serve with yoghurt, couscous and a green salad (I made a spinach, avocado and pistachio salad).