- 250g - cherry tomatoes
- - 1 red onion, quartered OR cut into slivers
- 15ml - olive oil
- - salt and freshly ground pepper
- - squeeze of lemon juice
- - 4 garlic cloves
- - 2 red chillies
- 10ml - curry powder
- 2,5ml - turmeric
- - handful of fresh coriander
- 125g - soft butter
- - pinch of salt
- - 4-6 skinless chicken breast fillets
- - salt and freshly ground pepper
- 5ml - dried thyme
- 15ml - olive oil
Method
Preheat the oven to 200°C.Grease a baking sheet with non stick spray.
Roast tomatoes
1. Spread out the tomatoes and onion quarters or slivers on the baking sheet, drizzle the olive oil over and season with salt and pepper. Roast for 15-20 minutes or until the vegetables are soft and lightly charred around the edges.
2 Season with the lemon juice (if using).
Chakalaka butter
1.Put all the ingredients in the bowl of a food processor and pulse until finely chopped and well combined. Remove and set aside.
Chicken
1. Using a meat mallet or the heel of your hand, flatten the chicken fillets slightly .Season with salt, pepper and the thyme.
Preparations
1. Heat the oil in a pan and fry the chicken over high heat in batches for about 2 minutes or until golden brown on both sides. Remove from the pan and set aside.
2 Heat 30ml (2T) of the chakalaka butter in the same pan, then return the chicken to the pan
3. Fry for another 10-15minutes or until the chicken is cooked through.
4. Serve the chicken with the roast tomatoes and more of the chakalaka butter if you like.
