Courses: Main Courses

Simple Summer Grilled Chicken

Simple Summer Grilled Chicken

5 from 1 reviews
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Simple Summer Grilled Chicken
Author: 
Recipe type: Main Courses
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
This recipe is perfect for a lunchtime treat on a lovely warm summer’s day. I’ve used green beans and broccoli here but you can use whatever combination of vegetables takes your fancy.
Ingredients
  • 2 skinless chicken breasts
  • 2tbs East Coast Chilli Company Mango Sauce (Passion)
  • Green beans
  • Broccoli florets
  • New potatoes, skins left on
  • Butter
  • Salt
  • Freshly ground black pepper
Instructions
  1. Place chicken breasts in the grill under a moderate heat.
  2. Put potatoes on to boil
  3. Whilst the potatoes and chicken are doing their thing, top and tail the green beans.
  4. After about 10 minutes, turn the chicken breasts
  5. Once the potatoes are cooked (about 20 minutes) remove from the pan and place in a serving bowl with the butter. Add the salt and pepper.
  6. Now put the broccoli on to boil.
  7. Remove the chicken breasts from the grill, spread your East Coast Chilli Company Mango sauces over the top and place back under the grill with temperature turned up high for no more than a couple of minutes.
  8. Your broccoli should now be boiling away. Add the green beans and cook until just tender.
  9. Remove the chicken from the grill, drain the vegetables and serve together with the bowl of new potatoes.

 

Mango Chicken Curry

Mango Chicken Curry recipe

5 from 1 reviews
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Mango Chicken Curry
Author: 
Recipe type: Main Courses
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
This is a dead simple and mild but incredibly tasty curry.
Ingredients
  • 2 chicken breasts, diced
  • 1 medium onion, sliced
  • 2 cloves of garlic, chopped
  • 1 tin of chopped tomatoes
  • 2tbs East Coast Chilli Company Mango sauce (Passion)
  • ½ tsp turmeric powder
  • 1tsp ground coriander
  • 1tsp cumin powder
  • 1tsp mustard seeds
  • 1tbs vegetable oil
Instructions
  1. Heat the vegetable oil in a saucepan over a medium heat
  2. Add the onions and garlic and fry until soft, about 4 minutes
  3. Add the mustard seeds and fry until they begin to pop (keep the lid on the pan!)
  4. Add the turmeric, coriander and cumin powder and fry for a further couple of minutes
  5. Pour in the tin of chopped tomatoes and bring back up to a fast simmer
  6. Stir in the East Coast Chilli Company Mango Sauce
  7. Add the diced chicken breast and cook through
  8. Serve with rice or naan bread.