Ingredients

For the chicken & marinade

• 2 free range chicken supremes (French trimmed)
• 1 clove of garlic
• 1 tsp ginger purée
• 1 tbsp vegetable oil
• 1 tsp Kashmiri chilli powder
• 1/2 tsp Garam masala

For the sauce

• 1 shallot
• 1 tbsp vegetable oil
• 1 green chilli (pierced)
• 1 fresh bay leaf
• 1 cinnamon stick
• 2 tsp ginger purée
• 300g chopped tomato
• 1 tsp tomato purée
• 1/2 tsp turmeric powder
• 1 tsp honey
• 2 cardamom pods
• 15g butter
• 30ml clandeboye Greek yoghurt
• 10g butter

For the lime & coriander rice

• 160g good Quality basmati rice
• 1 star anise
• 1/4 turmeric powder
• 1 lime leaf
• 1/2 lime (juice)
• 300ml warm chicken stock
• Fresh coriander (chopped)
• 1 tbsp butter

For the quick pickle

• 1/2 cucumber (peeled into ribbons)
• 1/4 fennel (shredded)
• 4 radishes (sliced)
• 1 shallot (sliced)
• Dill
• Mint
• 3 tbsp rice wine vinegar
• 2 tbsp water
• 1 tbsp sugar
• Pinch of mustard seeds
• 1/4 green chilli (chopped)

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Steps

1. Place the chicken into the marinade 8-24 hours.
2. Sauce method: Sauté the dry spices in oil followed by shallot, ginger and chilli for a few minutes.
3. Now add the tomatoes, turmeric & bayleaf and bring to a boil and simmer for 15 minutes.
4. Now take out whole spices and place in a blender with remaining ingredients and blend until smooth.
5. Return to the pot, add some chicken stock and simmer for another ten minutes.
6. Roast the chicken breast 225c for 15-17 minutes until crisp.
7. Bring water, sugar & wine vinegar to a boil now add mustard seeds.
8. Leave pickle to cool and pour over prepared vegetables, marinate for 30 minutes now, add fresh herbs and serve with chicken.