Ingredients
300g chicken breasts
Zest and juice of half a lime
1 teaspoon ground cumin
1½ teaspoons ground coriander
2 tablespoon of honey
2 tablespoon soy sauce
2 teaspoons curry powder
200ml of coconut milk
pinch cayenne pepper
1 small fresh hot chilli finely chopped
1 tablespoon of olive oil
salt and pepper to taste
Preparation
-Trim fat from chicken breasts and butterfly by slicing evenly across the middle until they are almost in half (if they aren’t even, place in a food bag and roll with a wooden rolling pin until the same depth)
- Mix all of the remaining ingredients together in a large bowl
- Add chicken to bowl and ensure it is all coated and submerged in the marinade
- Cover and chill in the refrigerator for a few hours if you have time, the longer you marinate, the more flavour they will hold.
- Heat the oil in a large frying pan on a medium-hot heat
- Remove the chicken from the marinade and place in the hot pan, cooking for approximately 7-8 minutes per side for a medium chicken breast. Check that the chicken is cooked through and the juices run clear before serving
- Meanwhile, add the remaining marinade to a small non stick saucepan and bring to the boil. Continue to simmer for 5 minutes, stirring occasionally
- Serve chicken, drizzled with marinade.