Aimee Horton

This is one of my favourite recipes.  It was on the  Simon Mayo Drive Time programme.  I had to tweak it in a few places due to total lack of preparation and not having all the ingredients in, and I’ve also changed it to fit to our tastes.

*serves 2*

Total Prep to Serve time 45mins

Ingredients

Olive Oil

1 tsp ground cloves

½ tsp of ground fenugreek seeds

2 garlic cloves, finely chopped 

3 tbsps grated (peeled) fresh root ginger

1 tsp turmeric

2 red chillies – chopped

2 tbsps tomato puree

300ml pomegranate, blueberry & acai smoothie (by Innocent)

400g of mini chicken fillets

1 hand full of blueberries

Pomegranate and Fresh Corriander leaves to garnish 

What you do

1. Pour the olive oil into a deep saucepan & heat, add the cloves & fenugreek  & cook over a high heat until the seeds start to sizzle – this should take no more than 1-2 mins.
2. Remove the pan from the heat & allow the oil to cool slightly.
3. Add the garlic & ginger to the pan & cook over a low-medium heat until they are a golden brown colour, stirring frequently – this should take no more than 2-3 mins. (If the garlic & ginger stick to the pan, add a few drops of cold water).
4. Add the turmeric, mix well & cook for about 20 secs.
5. Now add the chillies, tomato puree & fruit smoothie.
6. Mix well & bring to a rapid simmer.
7. Add the chicken to the pan, mix well & bring to a gentle simmer.
8. Cook uncovered for 10 mins or until the chicken is cooked & tender, stirring occasionally.
9. With 5 minutes left add a handful of fresh blueberries and stir
10. Serve on top of rice
11. Garnish with the pomegranate seeds & chopped coriander.