- 1 tbsp tamari
Tamari is a Japanese version of soy sauce, the main difference being that it contains little or…
- 1 tsp medium curry powder
- ¼ tsp ground cumin
- 1 garlic clove, finely grated
- 1 tsp clear honey
- 2 skinless chicken breast fillets (or use turkey breast)
- 1 tbsp crunchy peanut butter (choose a sugar-free version with no palm oil, if possible)
Peanut butter starts with dry roasting peanuts, which concentrates and heightens their flavour…
- 1 tbsp sweet chilli sauce
- 1 tbsp lime juice
- a little sunflower oil, for wiping the pan
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 2 Little Gem lettuces hearts, cut into wedges
- ¼ cucumber, halved and sliced
- 1 banana shallot, halved and thinly sliced
- generous handful coriander, chopped
- seeds from ½ pomegranate
Now mainly grown in America, Spain, the Middle East and India, pomegranates originated in the…
Pour the tamari into a large dish and stir in the curry powder, cumin, garlic and honey. Mix well. Slice the chicken breasts in half horizontally to make 4 fillets in total, then add to the marinade and mix well to coat. Set aside in the fridge for at least 1 hr, or overnight, to allow the flavours to penetrate the chicken.
Meanwhile, mix the peanut butter with the chilli sauce, lime juice, and 1 tbsp water to make a spoonable sauce. When ready to cook the chicken, wipe a large non-stick frying pan with a little oil. Add the chicken and cook, covered with a lid, for 5-6 mins on a medium heat, turning the fillets over for the last min, until cooked but still moist. Set aside, covered, to rest for a few mins.
While the chicken rests, toss the lettuce wedges with the cucumber, shallot, coriander and pomegranate, and pile onto plates. Spoon over a little sauce. Slice the chicken, pile on top of the salad and spoon over the remaining sauce. Eat while the chicken is still warm.