With Great Britain in the middle of a heatwave (according to the news channels – to be honest, I think it’s just summer), I’ve not felt like slaving over a hot oven. Going out to the supermarket with no plan, I had to dream up a dinner that suited the weather. What I ended up with, I’ve named “Chicken Summer Salsa”.
Ingredients (mine served 7)
- 1kg fresh chicken breasts
- 500g coconut yoghurt
- Korma paste
- 1 tin of sliced mangos
- 3 tomatoes
- Half a cucumber
- Three Citrus Dressing (lemon, lime and orange juice with a dash of black pepper if you can’t find this)
- Feta cheese
- Mix a tablespoon (or more) of Korma paste and the coconut yogurt in a bowl.
- Dice chicken into a oven-proof dish, cover with roughly a third of the mix.
- Leave chicken to marinade (mine was in the fridge for about two hours).
- Cook chicken for 10-15 minutes at 200ºC.
- Chop tomatoes, cucumber and mango into small pieces, and place in any large bowl. Place the mango syrup into the yogurt mix.
- Add two tablespoons of the citrus and one of the mix to the salsa and stir. I also diced a little red onion at this point and added that.
- When the chicken is cooked through, remove from the oven and allow to cool.
- Stir in the salsa and chill until ready to serve.
- Just before serving, chop in mint to taste and stir.
- Serve over rice. Add feta to taste and then pour a small amount of the remaining yogurt mixture.
Sadly, I was too hungry to snap a photograph. Next time!