Ingredients:
Chicken Breast Fillets – 4
Shiitake Mushrooms – 125 gms, stems discarded, cleaned, sliced
Sun-dried Tomatoes – 3 to 4, soaked in hot water for 10 minutes, drained well
Tomatoes – 100 gms, chopped
Virgin Coconut Oil – 1 tblsp
Garlic – 1 to 2 cloves, minced
Ginger – 1 inch piece, peeled, grated
Soy Sauce – 1 tblsp
Juice of 1/2 Lemon
Juice of 1/2 Lime
Red Chilli Powder – 1/4 tsp
Cardamom Powder – 1/4 tsp
Cinnamon Powder – 1/4 tsp
Clove Powder – a pinch
Cumin Powder – 1/4 tsp
Coriander Powder – 1/4 tsp
Brown Sugar – 1 tsp
Method:
1. Soak the sun-dried tomatoes in hot water for 10 to 15 minutes and drain well.
2. Heat oil in a large pan.
3. Add the mushrooms and saute for 2 minutes.
4. Remove and keep aside.
5. Grind together the sun-dried tomatoes, chopped tomatoes, ginger and garlic to a coarse paste.
6. Add soy sauce, lemon juice, lime juice, cardamom powder, red chilli powder, cinnamon powder, clove powder, cumin powder, coriander powder and brown sugar.
7. Blend again.
8. Place the chicken breast fillets on a baking tray.
9. Add the mushrooms and pour over the tomato mixture.
10. Place the tray in a preheated oven at 200C/400F for 20 minutes or until the chicken is cooked.
11. Remove and transfer to a serving plate.
12. Serve.
Note: image is for illustration purposes only and not that of the actual recipe.
