Chicken recipies are usually designed for four or more. This one is for two and it’s special enough to make an intimate supper for the one you love.
It’s not mine exactly. I found it in a back copy of Australian Women’s Weekly, which just goes to show what dentists consider to be good reading material for the male patients in their waiting rooms.
You need:
2 chicken breast fillets 2 crushed cloves of garlic 3tbs lemon juice 1tsp ground ginger 1tsp turmeric ½ tsp of nutmeg 1tsp of ground coriander ½ tsp of paprika ¼ tsp cayenne pepper 1tsp of garam marsala ½ tsp cinnamon Pinch of saffron threads 150ml sour cream Coriander sprigs (cilantro) to garnish
Make a marinade of all the ingredients except the sour cream and coriander sprigs. Cut some slits in the chicken breasts and rub this marinade into them, covering the breasts completely. You need to do this with your hands. Sorry, but there’s no other way.
Refrigerate for at least 8 hours and, each time you pass the refrigerator, turn the breasts over.
To cook, put the fillets in a shallow glass or microwave dish and cook on high for 12 minutes. Check the breasts are ready by cutting a slit in one of them. If the flesh appears pink or shiny, cook for a little longer.
Pour over the sour cream and cook for a further 60 seconds on high.
Steamed and buttered new potatoes plus a fresh green salad are all you need for a delicious meal.
