Chef Edward Hayden’s Fragrant Chicken
Ingredients
Chicken Marinade
4 chicken breasts
1 tbsp of Irish Yogurts Clonakilty Half-Fat Creme Fraiche
½ tsp chilli powder
½ tsp turmeric
Fragrant Sauce
2 red chillies
3 cloves of garlic
1½ mixed peppers diced
1½ red onion diced
1 tin chopped tomatoes
½ tsp cayenne pepper
½ tsp ground coriander
½ tsp ground cumin
½ tsp turmeric
Fresh coriander chopped
1 pinch crushed chilli flakes
Method
- Cut the chicken into large chunks
- Mix the chopped garlic with the creme fraiche, chilli powder, garlic and turmeric.
- Mix the diced chicken into the marinade and leave for a minimum 20 minutes-longer if time allows
- Heat a little oil in a large, heavy based frying pan. Add the chicken and brown lightly. Next add in the diced peppers and onions
- To make the sauce, blitz the chillies and garlic in a food processor or with hand held blender with 1 or 2 tbsp of water until they are coarsely chopped.
- Add these to the pan for a few minutes before adding the chopped tomatoes and additional spices. Simmer for 10-12 minutes
- Garnish with fresh coriander
- Serve with rice or naan bread some additional
- Irish Yogurts Clonakilty Half Fat Creme Fraiche
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