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Categories:
limes nigella seeds turmeric Curry cayenne peppers cayenne pepper brown sugar olive oil Curry cherry tomatoes shallot orange olive oil balsamic vinegar
Viewed: 32 - Published at: 9 years agoIngredients
- 500 g skinless free range chicken tenderloins (or breast fillet sliced into bite size thick strips)
- 5 key limes
- 2 teaspoons nigella seeds
- 14 teaspoon turmeric powder
- 12 teaspoon hot curry powder (or mild to taste)
- 5 fresh cayenne peppers, fresh, seeded, quartered and sliced (or to taste)
- 12 teaspoon cayenne pepper (or to taste)
- 3 teaspoons brown sugar (for cooking)
- 2 tablespoons olive oil (for cooking)
- 12 teaspoon hot curry powder (for cooking)
- 200 g Baby Spinach (washed)
- 12 cherry tomatoes, halved
- 14 shallot, sliced very thinly
- 1 blood orange, segmented
- 1 12 tablespoons olive oil (for salad dressing)
- 12 tablespoon balsamic vinegar (for salad dressing)
Method
- To marinate the chicken, place tenderloins in a large ziplock bag, with juice of 3 1/2 key limes, nigella seeds, turmeric, curry powder, chillies and cayenne pepper.
- Mix well to evenly coat chicken with marinade.
- Seal bag and place in fridge for at least 4 hours (or overnight).
- Add curry powder to large non-stick frypan on high heat.
- After 1 minute, add olive oil (for cooking) and mix with curry powder.
- When oil is hot, sprinkle 1tsp of the brown sugar and dissolve.
- Add marinated chicken, reserve excess marinade.
- Cook for 4-5 minutes on high heat.
- Move chicken around in pan to ensure sugar does not burn.
- Sprinkle 1tsp of the brown sugar on top of the chicken, then turn immediately.
- Cook on high heat for 1 minute, then add reserved marinade, cover and simmer on low heat for 8 minutes (until tender and cooked through).
- Take chicken out of frypan (set aside).
- Make reduction using pan juices by adding 1 tsp of the brown sugar and juice of 1 key lime to the frypan.
- Raise heat to medium and reduce until slightly thicker.
- Set aside.
- To make the salad, mix spinach and shallots in large bowl.
- Whisk oil and vinegar and juice of 1/2 key lime to make dressing.
- Toss the dressing through the salad well.
- Gently toss through the tomatoes and blood orange segments.
- For serving, place salad on platter or in individual bowls.
- Place warm chicken pieces on top of salad.
- Drizzle with reduction from the frypan.
