That curry looks amazing! Can you share your recipe? I love lemon and vinegar
. I don't like coconut so would just have plain or Jasmine rice. Fancy a curry now (and have chicken in the fridge!).
I adapted the recipe from
here but used chicken breast instead of pieces and made roughly a third as it was just for the 2 of us.
Chicken Yassa
Serves 2
For the Marinade:
- 2 bay leaves
- Fresh thyme sprigs or 2 tsp dried thyme
- 1 rounded tbsp wholegrain mustard
2 syns
- 1 tbsp grated ginger
- 1 tbsp freshly ground black pepper
- 1⁄2 tsp salt
- 1 tsp extra virgin olive oil
2 syns
- Juice of a large lemon
- 60ml cider vinegar
- 6 cloves garlic, crushed
- 1 small scotch bonnet, deseeded and chopped
- 1 tbsp soy sauce
For the rest of the curry:
- About 450g chicken breast (keep them whole to start with)
- 1/2 a lemon and some coarse sea salt
- 3 onions, sliced
- 120ml chicken stock
- Zest of half a lemon
- salt & pepper to taste
- Chopped coriander to garnish
Directions:
- Combine all marinade ingredients and set aside
- Rinse chicken and pat dry
- Squeeze the lemon over the chicken breast and rub it all over. Sprinkle with coarse sea salt and rub down (I used about a tsp of Maldon)
- Mix the chicken in the marinade. Add the onions and mix to coat well
- Leave in the fridge to marinate for at least 4h, preferably overnight
- When ready to cook, remove the chicken from marinade and set aside
- Next, remove the onions from the marinade and set aside. Reserve the marinade
- Brown the chicken over a medium-high heat, then set aside
- Add the onions to the pan and cook until soft and caramelized
- Add the marinade, chicken stock, chicken and onions, bring to the boil then reduce heat to lowest setting, cover and leave to cook for an hour (You could do this in 20min, it just being chicken pieces, but leaving it for an hour did make it absolutely *melt* in your mouth)
- During the last 5 min of cooking, remove the lid and increase the heat to reduce the sauce a little
- Remove bay leaves and thyme stems, stir in lemon zest
- Plate up, garnish with coriander and serve
Like I said, most people might find it too vinegary/citrussy so you might want to reduce the amount of vinegar/lemon but it sounds like you're like me - I love the stuff!
