Warm Coronation Chicken, Quinoa and Grapes
Ingredients:
2 free-range chicken breasts
15g creamed coconut
1 tbsp curry powder
80g red grapes
1 lemon (use half)
80g quinoa
40g mixed salad leaves
80g sugar snap peas
Method:
Preheat the oven to 200C / fan 180C / gas mark 6. Boil a kettle.
Mix half the curry powder in a bowl with 1 tbsp oil and a pinch of sea salt. Add the chicken to the bowl and stir to coat. Place the chicken on a baking tray and put in the oven for 20-25 mins or until cooked through.
Meanwhile, rinse the quinoa. Place in a saucepan with 300ml boiling water and a pinch of sea salt. Simmer for 15 mins.
Slice the red grapes in half. Trim the sugar snap peas and slice in half lengthways.
Once the quinoa is cooked, drain and stir through the sugar snap peas and grapes. Season with black pepper and stir through the juice from the half lemon.
Make the coronation sauce. In a bowl, dissolve the creamed coconut with 30ml boiling water. Stir in the remaining curry powder and a pinch of sea salt.
Thinly slice the chicken. Divide the mixed salad between plates, spoon over the quinoa and top with the sliced chicken. Drizzle over the coronation sauce.