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Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

Recipe from Good Food magazine, August 2015

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Comments, questions and tips (80)

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Overall rating

A star rating of 4.8 out of 5.245 ratings

reid0265

Delicious light (but filling) salad. No changes made - just made extra dressing!

morag_turton82614

Love this, but definitely double the satay sauce and personally not mad on the cumin so just added a tiny bit second time around which I prefered,

s.walmsley77

Has anyone done this recipe on skewers?

ianpnk93556

Great flavours. The only thing I would suggest is to double the amount of 'satay sauce' as there just wasn't enough. Keep the pomegranate in there, those bursts of flavour are superb.

Biddlybong

Was excellent. But I dressed the salad in olive oil soy sauce and rice wine vinegar and put the peanut sauce in the frying pan with the chicken to melt as it was really stodgy

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