Lightly curried chicken with mango mayonnaise

Name: Lightly curried chicken with mango mayonnaise
Total time: 40 min
Ingredients: 6 chicken breasts, skin on; 1 large shallot, finely chopped; 1 garlic clove, finely chopped; 1 inch piece ginger, chopped; 2 lemongrass stalks; 1 lemon, juiced; 1/2 tsp ground turmeric; 1/2 tsp garam masala; 200ml of coconut milk; 200ml of natural yoghurt; 2 red chillies, seeds removed and finely chopped; 1 handful of fresh coriander, chopped; salt; black pepper; 1 egg; 1 tsp white wine vinegar; 1/2 tsp Dijon mustard; 275ml of sunflower oil; 1/2 lime, finely grated zest and juice only; 1 mango, chopped; 1 bunch of baby watercress

by Galton Blackiston

Item 1 of 1

Starter
medium
6
40 minutes

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.

First published in 2015

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Ingredients

Metric

Imperial

Curried chicken

6 chicken breasts, skin on
1 large shallot, finely chopped
1 garlic clove, finely chopped
1 inch piece ginger, chopped
2 lemongrass stalks
1 lemon, juiced
1/2 tsp ground turmeric
1/2 tsp garam masala
200ml of coconut milk
200ml of natural yoghurt
2 red chillies, seeds removed and finely chopped
1 handful of fresh coriander, chopped
salt
black pepper

Mayonnaise

1 egg
1 tsp white wine vinegar
1/2 tsp Dijon mustard
275ml of sunflower oil
1/2 lime, finely grated zest and juice only
1 mango, chopped

To plate

1 bunch of baby watercress

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Equipment

Food processor or blender

Method

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

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 egg
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

1/2 lime
1 mango

Serve the curried chicken hot or cold, with the mango mayonnaise and garnish with some baby watercress

1 bunch of baby watercress

First published in 2015

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Galton Blackiston

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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