Recipe: Veggie patch pride feeding into a Chicken, lime, mint & coriander tandoori

So my back aches and I have blisters between my thumb and forefinger from incessant digging but our inaugural veggie patch is now a reality, hooray! To say that we were both bloody knackered after our day’s endeavours is an under statement but if further proof be needed I even slept through last night’s penalty shoot out between Real Madrid and Bayern Munich!

The sense of satisfaction however was in no way diminished when I stepped outside this morning and surveyed our good work and whilst I may have a bit of a wait before I can start cooking with our own veggies I do have an array of herbs ripe for the picking and these feed into my DIY recipe for a fresh chicken tandoori using coriander, mint, and chives in a yoghurt and lime marinade.

I use the term tandoori lightly as I don’t have a traditional tandoor oven and equally did not cook my curry over a charcoal or wood fire but I do stand by my clay pot and gas oven for the tenderest and juiciest chicken results ever!

Ingredients: 2 chicken breasts, 4-5 tbsp of natural yoghurt, fresh coriander, fresh mint, chives, 1 chopped red chilli, chunk of fresh ginger, juice of 1 lime, salt & pepper

Preparation: 10 mins + min 30 mins marinading + 2 hours cooking

1. In a large bowl combine the natural yoghurt, lime juice, chopped chilli, ginger and chopped fresh herbs. For this recipe you can use as much of the fresh herbs and ginger as you like depending on your personal taste. I used 2 types of mint and a generous helping of coriander. The chives take the place of using onion and garlic and ensure the marinade remains light and fresh.

2. Chop the chicken into large chunks and stir into the marinade, mixing well, and season with salt and pepper. Leave to chill in the fridge for a minimum of c.30-45 mins but preferably longer.

3. Once your marinade has had time to infuse the chicken transfer the mix into a clay pot or casserole dish (with lid) and bake slowly at 175C for a couple of hours.

4. When you take the lid off you’ll probably find that your mixture has seperated slightly as the acidity of the lime juice and the dairy of the natural yoghurt work against each other. Simply remove the chicken chunks and give the remaining sauce a good stir.

5. Serve with pilau rice and a side of sauteed spinach and top with an extra sprinkle of freshly chopped coriander.

6. Your chicken should literally melt in the mouth!

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Comments
4 Responses to “Recipe: Veggie patch pride feeding into a Chicken, lime, mint & coriander tandoori”
  1. Karen says:

    You chicken dish sounds really delicious. I love that yogurt gives a flavor to chicken but also seems to tenderize it as well. And all the added herbs have to make a delicious sauce with the yogurt.

  2. Helen Ellson says:

    Dear Claire, I am following your progress with great interest! Wish I could actually taste your cooking….it LOOKS delicious. And what a fantastic gardenig project….you are truly your mother’s daughter!! Helen ( rambling lady!)

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