Curry-spiced tandoori chicken with a bright, refreshing edge from umeboshi, cooked alongside courgette and sweet peppers on the flat plate of the BRUNO Oval Hot Plate. A colourful, summery one-plate meal that’s simple to share.
Ingredients
- 300g chicken thigh, cut into bite-size pieces
- 1 courgette, in 5mm rounds
- ½ red pepper, in bite-size chunks
- ½ yellow pepper, in bite-size chunks
- For the marinade (A):
- 1 tbsp mayonnaise
- 1 tbsp ketchup
- 2 tsp curry powder
- 1 tsp sugar
- ½ tsp salt
- 1 umeboshi (pickled plum), stoned and chopped
- 1 clove garlic, grated (or 4–5cm tube)
- 1 piece ginger, grated (or 4–5cm tube)
- 1 tsp salad oil
- 1 tsp salted butter
- A few basil leaves
Method
- Mix all the (A) marinade ingredients with the chicken until well coated, then chill in the fridge for about 30 minutes.
- Heat the flat plate on MID and add the salad oil. Once warm, add the courgette and red and yellow peppers and stir-fry for 5 minutes.
- Add the marinated chicken, raise to HI and stir-fry until the surface of the chicken changes colour. Cover, return to MID and steam-fry for about 5 minutes.
- Open the lid, raise to HI again and cook off the moisture released by the vegetables. Once it has evaporated, add the butter to melt, then turn off the heat. Tear over the basil leaves to finish.
Tip: Chop and pre-fry the vegetables while the chicken marinates to save time. The umeboshi adds a gentle sourness that keeps the spiced chicken tasting light and fresh.
Recipe by BRUNO Official.