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Chicken breast with curry BBQ sauce
Ingredients
Curry BBQ sauce:
- 4 tablespoons ghee (or butter)
- 2 onions, sliced
- 4 cloves garlic, minced
- 1 red chilli
- 1 tablespoon minced ginger
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 250 ml strained tomatoes
- 150 ml ketchup
- 2 tablespoons brown sugar
- 1 teaspoon fenugreek seeds
- Optional - Coconut milk or 15% cream
Chicken breast:
- Curry BBQ Sauce
- 2 chicken breasts
- Seasoning for chicken, I like to use a curry based rub here
Directions
Curry BBQ sauce:
- Slice the onion and place in a pan on medium heat with the ghee. Cook until softened.
- Mince the garlic, chilli and ginger together and add to the pan. Fry until fragrant.
- Add the coriander, cumin and garam masala and cook for about 30 seconds.
- Add tomatoes and ketchup and bring to a simmer for 15 minutes or until nice and thickened
- Blitz the sauce with an immersion blender (or blender if you don’t have) and mix in the fenugreek seeds as well as the brown sugar.
- Let it cool and jar it.
- Add the cream if you want it to have the orange color, but do it in batches so that the bbq sauce can be stored without the cream and it will keep longer.
Chicken breast:
- Bang your chicken breasts with a meat hammer or a rolling pin to make them more flat and even.
- Season with the rub you choose.
- Cook the chicken over the high heat on both sides until it lifts off the grill cleanly.
- Place the chicken on the side without the heat and sauce them.
- Cook indirectly until the juices run clear or you hit an internal temperature of 165 F.
- Slice your chicken and serve with rice and your choice of flat bread, such as naan bread or roti.
