Curried Chicken Breasts with Crunchy Hazelnut Topping
Curried Chicken Breasts with Crunchy Hazelnut Topping
Ingredients
- Curried Chicken Breasts
6 breasts of (Skinless and boneless) chicken-with incisions on top
2 tablespoons Irish Yogurts Clonakilty Kefir Natural
2 cloves garlic, crushed
1 teaspoon curry powder
4 cardamom pods-crushed
½ tsp chilli powder
Juice of ½ lime
- Topping
4oz/110g hazelnuts-crushed
2 tablespoons breadcrumbs
1 tablespoon chopped coriander
Pinch chilli flakes (optional)
- Kefir & Mango Dressing
3 tablespoons Irish Yogurts Clonakilty Kefir Natural
1 tablespoon mango chutney
Juice of ½ lime
1 tablespoon chopped coriander
Seasoning
- To Serve
Mixed lettuce leaves
Lime Wedges
Basmati Rice
Naan Bread
Kefir & Mango Dressing
Directions
- Preheat the oven to 190°C/375°F/Gas Mark 5
- Mix the kefir, garlic, curry powder, lime juice, cardamom pods and the chilli powder together in a small bowl and season. Spread over the chicken and chill for at least twenty minutes
- Meanwhile make the hazelnut topping by mixing together the crushed hazelnuts with the breadcrumbs and chopped coriander. Retain until required.
- Put the chicken a flat baking tray lined with parchment paper, scatter with the hazelnut topping and bake in the preheated oven until blackened at the edges, about 20-25 minutes
- For the Kefir & Mango Dressing
- Combine all ingredients together and store in the fridge until required
- To Serve
- Serve on a large platter with some of the salad leaves, basmati rice, naan bread, coriander and some of the kefir & mango dressing
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