Grammys Kitchen cookpad challenge. Grammys Kitchen cookpad challenge Grammys Kitchen. Chicken with honey mustard glaze, roast red peppers, mango and chilli sauce, coconut rice and spicy chilli ketchup Ingredients. Chicken Breast runny honey grain mustard soy sauce red peppers tin mangoes.
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Ingredients of Grammys Kitchen cookpad challenge
- You need of Chicken Breast.
- It's of runny honey.
- It's of grain mustard.
- It's of soy sauce.
- You need of red peppers.
- It's tin of mangoes.
- It's of chilli powder.
- It's 2 of Onions.
- It's of White wine vinegar.
- You need of Basmati Rice.
- Prepare 100 ml of coconut milk.
- Prepare of Seasoning.
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Grammys Kitchen cookpad challenge instructions
- Using kitchen towel pat dry chicken breast and set aside..
- Mix 2 tablespoons of runny honey, 1 tablespoon of grain mustard, 1 tablespoon of soy sauce and when combined baste the chicken with the mix. Place the chicken on a oiled baking tray in oven at 180 degrees, any honey mix that’s left leave to one side for final basting, cook for 20 minutes or until chicken almost cooked through, give a final baste for last 5 minutes.
- In the meantime drain the tin of mangos and blitz with blender, add chilli powder, 1/2 teaspoon is enough and set aside in a pan to heat through just before playing..
- Chop the onions small and put in a pan and add vinegar and a little water, over slow heat simmer until soft, add chilli powder and garlic and blitz until you get a thickness of a ketchup, sweeten with a little sugar if necessary..
- Roast the red peppers until charred and allow to cool, peel off skin and pull the flesh into strips, set aside for plating..
- Cook the rice until al dente and gold in coconut milk.
- Warm mango sauce and create a puddle in the plate, turn out the rice, and put roasted red peppers on the plate, sit chicken breast on plate and drizzle with the chilli ketchup..... Enjoy.
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