CUR­RIED CHICKEN AND LY­CHEE SALAD

Friday - - Ramadan Recipe Special -

Prep time 15 mins Cooking time 35 mins Serves 6 1kg chicken breast fil­lets Olive oil FOR THE CURRY SAUCE Olive oil 2 small onions, chopped 2-3 tbsp roasted curry pow­der 1 tsp ground cumin Juice and zest of 1 lemon 125ml may­on­naise 125ml Greek yo­gurt FOR THE DRESS­ING 80ml lime juice 2 tbsp Thai fish sauce 3 tbsp canola oil TO SERVE 1 large can ly­chees, drained (re­serve syrup for dress­ing) 30g rocket or baby spinach 1-2 cel­ery stalks, sliced into strips with a potato peeler 1 green ap­ple, thinly sliced A large hand­ful of wal­nuts, chopped Sea­son the chicken and ar­range in a sin­gle layer in a roast­ing pan, driz­zle with oil and bake for 30 min­utes or un­til just done and ten­der. Cut into bite-size pieces. To pre­pare the curry sauce, stir-fry the onions in oil un­til soft. Add the curry pow­der and cumin and mix. Re­move from the heat and stir in the rest of the sauce in­gre­di­ents. Add the chicken, mix and chill. To pre­pare the dress­ing, mix 80ml of the ly­chee syrup with the rest of the in­gre­di­ents. Add the ly­chees to the chicken. Driz­zle the leaves, cel­ery and ap­ple with dress­ing and top with the ly­chee chicken and wal­nuts.

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