| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Sainsbury9, Sainsbury’s |
4 |
servings |
INGREDIENTS
| 4 |
|
Part-boned chicken breasts; skinned |
| 2 |
ts |
Hot curry powder |
| 2 |
ts |
Ground ginger |
| 1/2 |
ts |
Mustard powder |
| 2 |
ts |
Ground cumin |
| 4 |
ts |
Apricot jam |
| 3 |
ts |
Tomato pur.e |
| 3 |
tb |
Worcestershire sauce |
| 3 |
ts |
Polyunsaturated oil |
| 4 |
ts |
Lemon juice |
| 2 |
|
Garlic cloves; crushed |
|
|
Pepper |
INSTRUCTIONS
GENERAL
FOR THE MARINADE
Cut diagonal slits about 5 mm (1/4 inch) deep in the top of the chicken
pieces.
Mix together the curry powder, ginger, mustard powder, cumin, apricot jam,
tomato puree, Worcestershire sauce, oil, lemon juice and garlic in a large
bowl. Season with pepper and add the chicken. Make sure it is well covered
with the marinade, cover and leave to marinate for at least 1 hour.
Preheat the oven to Gas Mark 5/190 °C/375 °F. Place the chicken in a
lightly greased ovenproof dish and cook in the oven for 40-45 minutes,
turning halfway through cooking.
Serve with naan or pitta bread, brown rice and salad.
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