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