In 1989, just after we got married, I bought a book on Curries by Pat Chapman from Sainsbury’s. Despite now owning several other curry recipe books, it’s still our ‘go to’ book for all things spicy! We’ve been blending the spices into curry powder and cooking it out in to a curry paste ever since then. It’s been tried and tested by many a guest to our house over the years, and as I used almost the last of my current batch making my chicken curry for dinner last night, I had to make some more today. The benefit of making it today in the warm, dry weather, meant that I could cook it outdoors on my Cadac barbeque in the paella pan; sharing the amazing aroma with my neighbours and leaving my house smelling fragrant and not spicy for the next few days!
Make this as hot or as mild as you like by adjusting the seasoning. Enjoy with the hot pineapple salsa and a fresh, crisp salad. Also great with some proper, crispy chips (sprinkled with sea salt) for an extra special treat!
For the Salsa
175g Fresh Pineapple (tinned and drained if you can’t get fresh)
4 Spring Onions, chopped
50g Red Pepper, chopped
5mm piece root Ginger, grated
15ml Cider vinegar
15ml Soft brown sugar
60ml Barbeque sauce
4 Chicken breasts, boned and skinned
60ml Rapeseed oil
30ml Lemon juice
15ml Jamaican Jerk / Cajun seasoning (adjust to taste)
1. Preheat your grill to a medium/hot setting.
2. To make your salsa, into a saucepan place all of your ingredients and warm through over a gentle heat.
3. Make 2/3 incisions into the chicken breasts with a sharp knife and rub all over with 30ml of the oil.
4. Sprinkle over the Jamaican Jerk/Cajun seasoning.
5. Mix the remaining 30ml oil with the lemon juice to use as a baste for the chicken breasts.
6. Grill the chicken breasts, seasoning side up for 4-5 minutes.
7. Baste occasionally with the oil and lemon juice mixture.
8. Turn over the chicken and grill for 3-4 minutes on the other side.
9. Turn over the chicken breasts back over to the seasoning side up, baste with the remaining baste and turn up the grill to the highest setting.
10. Grill for 5 minutes until crisp and dark in colour.
11. Serve with some of the warm pineapple salsa.
For the chicken breasts, if you prefer, you can either
a) Fry strips of the seasoned chicken for 8-10 minutes, or
b) Baste, season and cook the whole chicken breasts for 15 minutes at 190°C
My basic apple & sultana chutney with a little bit of a ‘kick’. This is great to cook if you need to clear your head. Remember to put the extractor fan on high though!
1.5kg Cooking Apples, cored and finely diced; no need to peel
750g Light Muscovado sugar
1 Medium white onion, finely chopped
1 Medium red onion, finely chopped
10ml Mustard seeds
10ml Ground Ginger
10ml Ground coriander
10ml Garlic powder
10ml dried Chilli flakes
300ml Cider vinegar
300ml Red Wine Vinegar
150ml Balsamic Vinegar
1. In a large, heavy based pan, combine all the ingredients.
2. Bring to the boil, reduce the heat to medium and simmer, uncovered, for 45-60 minutes, stirring frequently until thick & syrup-like. Remember to keep it moving every minute or so as it gets thicker to prevent it sticking to the pan.
3. Remove from the heat and leave to cool for a while.
4. Decant into hot, clean, sterilised jars and seal.