Here, Galton Blackiston fuses well-loved flavours in a simple and elegant way: this chicken recipe is perfect for making at the start of the week, the leftovers making a tasty picnic snack or lunchbox treat.
There can't be many Michelin-starred chefs who started out selling homemade cakes, biscuits and preserves on a market stall in Rye in 1979. Yet, the quietly spoken, endearingly eccentric Galton Blackiston isn't like other chefs.
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For the curried chicken, combine the shallot, garlic, ginger, lemon grass, lemon juice, turmeric and garam masala in a liquidiser and blend thoroughly. Place the paste in a bowl and mix with the coconut milk, the yoghurt, chillies and coriander. Season with salt and pepper to taste
1 large shallot
1 garlic clove
1 inch piece ginger
2 lemon grass stalks
1/2 tsp ground turmeric
1/2 tsp garam masala
200ml of coconut milk
200ml of natural yoghurt
2 red chillies
2 2/3 handfuls of fresh coriander
Cut each chicken breast lengthways into 3, place in the bowl and mix carefully. Make sure the chicken is well coated. Cover with cling film and chill in the fridge to marinate for as long as possible, preferably overnight
6 chicken breasts
Pre-heat the oven to 190°C/Gas mark 5
Place the chicken strips in a roasting tin and bake for about 15 minutes, turning them fairly frequently to ensure they are cooked right through
While the chicken is roasting, put the egg, vinegar and Dijon mustard in a food processor, season with salt and pepper and combine well. With the machine still running, slowly pour in the sunflower oil in a steady stream until the mixture has emulsified and thickened
1 tsp white wine vinegar
1/2 tsp Dijon mustard
275ml of sunflower oil
Once you have added all the oil, mix in the lime zest and juice. Scrape the mayonnaise out of the food processor into a bowl. Fold the chopped mango flesh into the mayonnaise, taste and re-season if necessary
Serve the curried chicken hot or cold, with the mango mayonnaise and garnish with some baby watercress
1 bunch of baby watercress
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