Serves 4
Ingredients
- 4 pieces chicken breast fillets
- 100 g cooked Brussels sprouts (2 mins)
- 100 g cooked cauliflower (2 mins)
- 100 g cherry tomatoes
- 100 g mini courgettes (1 min)
- 200 mL white wine
- 2 tbs sugar
- 2 tbs mild curry powder
- Salt
- White pepper
- Cooking oil
Method
- Season chicken breasts with salt and white pepper and grill quickly on griddle or fry on frying pan.
- Saute curry in pan, then add sugar and white wine. Cook for two minutes.
- Place vegetables on piece of Glad Bake non-stick baking and cooking paper, then add sliced chicken fillets on top.
- Form 'boat' from paper and before closing package, pour curry-wine on top.
- Cook for 15 minutes at 220 °C.
Curry mayonnaise ingredients
- 250 mL canola oil
- 1 egg
- 1 tsp mustard
- 1 tsp white wine vinegar
- Salt
- White pepper
- Curry powder
Method
- Put all ingredients in tall narrow dish.
- Place stick mixer on bottom of dish and mix until you get mayonnaise.
- Serve with grilled chicken breast and vegetables.
Recipe and food styling: Arto Rastas
