Prep Time: 15 minutes
Cooking Time: 25 minutes
Serves: Five
For Marinating
1 c red chilies
2 tbsp mustard powder
½ c garlic
3 tbsp Worcestershire Sauce
1 tbsp black pepper (whole)
1 c parsley
1 c green bell pepper, chopped
1 ½ c carrots, diced
6 green chilies
3 tomatoes
2 tbsp cumin powder
5 chicken breasts
For The Dish
2 tbsp butter
2 tbsp madras curry powder
¼ c coconut milk
1 tbsp low-fat cream
1 tbsp aromatic seasoning (from knorr)
2 tbsp lemon juice
Method
Blend the marinating ingredients and cover the chicken breasts evenly. Marinate for about 2 hours.
Grill the chicken in an oven for 10 minutes till cooked thoroughly. Melt butter in a pan; add curry powder, salt, aromatic seasoning and vegetable stock. Whisk till it forms a smooth paste. Add coconut milk and cream and stir. Add lemon juice and the grilled chicken breast. Serve piping hot.
