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Spicy yoghurt chicken with roasted capsicum and garlic
Spicy yoghurt chicken with roasted capsicum and garlic
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Ingredients:
  • 4 chicken breast fillets
  • 40.00 ml plain yoghurt
  • 98.00 gm red curry paste, or to taste
  • 2 red capsicums, quartered and de-seeded
  • 2 brown onions, peeled and cut into wedges
  • 8 garlic cloves, peeled
  • 40mls (2 tbsp) peanut oil
  • 20g (1 tbsp) butter or margarine
  • 1 bunch English spinach, washed and trimmed
  • 165mls (3/4 cup) thickened cream
Instructions:
  • Preheat the oven to 200°C. Score three shallow cuts on each chicken fillet. Mix yogurt with 2 1/2 tablespoons of red curry paste, and generously coat the chicken fillets.
  • Coat the capsicum, onion, and whole garlic cloves with a generous drizzle of 20mls (1 tablespoon) of fragrant peanut oil. Transfer them to a spacious roasting pan alongside the chicken and let them roast in the preheated oven for 10 minutes.
  • Heat the 20mls (1 tablespoon) of peanut oil in a pan over medium-high heat. Cook chicken fillets for 1-2 minutes on each side until browned and sealed.
  • After roasting the vegetables, lower the oven temperature, then add the chicken to the pan and roast until tender. Meanwhile, melt butter or margarine in a frying pan over medium heat and cook the spinach until just wilted.
  • In a small saucepan, gently heat cream and the remaining 1 tablespoon of red curry paste until warmed. Serve by placing spinach on plates, topping with chicken and roasted vegetables, and generously spooning the sauce over everything.

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