|Curried chicken breasts are baked with pineapple and served with turmeric spiced boiled potatoes|
Chicken and pineapple is a very popular combination in many Asian dishes but it is perhaps more commonly combined as part of a stir fry rather than baked this way in the oven. The idea is a simple one however - with few ingredients and little work - and worked really well, with the chicken coming out of the oven super tender and delicious and the pineapple rings entirely holding their shape.
Ingredients (Serves 1)
2 chicken breast fillets
2 teaspoons medium hot curry powder
Salt and pepper
2 pineapple rings (canned in own juice)
7 or 8 baby new potatoes
1 teaspoon ground turmeric
|Curry powder and seasonings are added to chicken breast|
Put the chicken breast fillets in to a casserole dish. Scatter over the curry powder and further season with salt and black pepper. Use your fingers to gently rub the seasonings over and in to the breasts, not forgetting the undersides. Cover and leave to dry marinate for a minimum half hour.
|Pineapple rings are laid on marinated chicken breasts|
Put your oven on to preheat to 200C/400F/Gas Mark 6. When the oven is heated, take the lid from the casserole dish and lay a pineapple ring on top of each chicken fillet. Replace the lid and put the dish in to the oven for twenty-five minutes.
|Turmeric and seasonings are added to baby potatoes|
When the chicken has been in the oven for ten minutes, wash the potatoes, cut them in half and add them to a pot. Season with the turmeric and some salt and pepper. Pour enough water in to the pot that the potatoes are comfortably covered and bring to a simmer for twenty minutes.
When the chicken comes out of the oven, use a skewer to ensure the juices run clear then set aside to rest for ten minutes while the potatoes complete cooking. Drain the cooked potatoes through a colander or sieve at your sink and plate up the ingredients.
|Curry breasts and pineapple are plated with potatoes|