Delicious with an Alsace Pinot Gris or an Alsace Gewurztraminer
4 chicken breasts, skinned and slashed
2 tbsp tikka paste (available in all good
supermarkets and oriental stores)
3 tbsp full fat yoghurt
2 large garlic cloves, crushed
Juice and grated zest of ½ a lemon
1 tbsp sunflower oil
1 large onion chopped
1 dsp fresh ginger, grated
2 tbsp tikka paste
250ml chicken stock
50g creamed coconut
50ml double cream
2 tbsp full fat yoghurt
2 tbsp chopped fresh coriander
salt and pepper
Combine the marinade ingredients and coat the chicken breasts. Leave covered in the fridge overnight.
Remove the chicken breasts from the marinade and grill on both sides ensuring they are golden brown and cooked through. Put the remaining marinade to one side.
To make the sauce, sweat the onion and ginger in the oil (if a slightly thicker sauce is required stir in a tbsp of flour at this stage), cook gently for 2 minutes, stir in the tikka paste and carry on gently cooking for a further 3 minutes. Cool slightly, stir in the boiling chicken stock, bring to the boil and simmer for 20 minutes.
Add the remaining marinade, creamed coconut, and bring back to the boil. Simmer for 2 minutes, stir in the cream and yoghurt, keep hot but do not boil. When the chicken breasts are cooked, slice into thick pieces and add to the sauce. Put into a suitable dish, sprinkle with the coriander and serve with rice, naan bread, Indian pickles and side dishes as desired.
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