3 tablespoons olive oil
2 teaspoons curry powder
4 chicken breast fillets
1/3 cups (90g) natural yoghurt
1 tablespoon lemon juice
1 clove garlic, crushed
1 ½ tablespoons chopped fresh mint
Step 1. Combine two tablespoons of olive oil and the curry powder in a bowl. Add the chicken and toss to coat then season with salt and ground black pepper.
Step 2. Combine the yoghurt, lemon juice, garlic and mint in a bowl to make the sauce. Season and then refrigerate until ready to serve.
Step 3. Heat the remaining oil in a plain or grill frying pan over medium heat and cook the chicken in batches for five minutes each side, or until cooked thoroughly. Serve whole or slice into thirds and serve with the yoghurt sauce and salad, if desired.
Wooden spoons are ideal for using with non-stick cookware since they won’t damage the surface. They are good for stirring bubbling hot sauces and stews because the heat won’t travel up the handle. They are equally good for general mixing and baking.
“The fat is on the fire, beware!” This is an old and well-known saying that means that things are happening – important things that you should pay attention to. This is most literally true around the kitchen.
Most kitchen fires and lots of restaurants that burn down, burn because someone started heating fat or oil and forgot about it. The oil gets hotter and hotter, smokes a bit, and then bursts into flames and makes great fuel for a fire!
A cardinal rule in the kitchen – when the fat is on the fire, PAY ATTENTION!
Published on April 2013