Ingredients
1 tbsp Tamari
1 tsp medium curry powder
¼ tsp ground cumin
1 garlic clove, finely grated
1 tsp clear honey
2 skinless chicken breast filets
1 tbsp sweet chili sauce
1 tbsp lime juice
1 tbsp crunchy peanut butter
Sunflower oil is used to clean the pan.
2 Little Gem lettuce hearts, cut into wedges
¼ cucumber, halved and sliced
1 banana shallot, thinly sliced from the middle.
coriander, chopped
seeds from ½ pomegranate
Put the curry powder, cumin, garlic, and honey into a big bowl with the tamari. Be sure to thoroughly combine. The chicken breasts should be cut in half horizontally to yield a total of 4 filets. Add the chicken to the marinade, and thoroughly combine to coat. To allow the flavors to permeate the chicken, leave it in the refrigerator for at least one hour or overnight.
To make a sauce that can be spooned, combine the peanut butter, lime juice, and chili sauce in the meantime. When it’s time to cook the chicken, add a little oil to a sizable nonstick frying pan. When the chicken is cooked but still moist, add it to the pan and cook, covered with a lid, for 5–6 minutes on medium heat. For a brief period of rest, place aside covered.
Put the lettuce wedges on plates after tossing them with the cucumber, shallot, coriander, and pomegranate while the chicken rests. Add a little sauce on top. Spread the remaining sauce on top of the salad after slicing the chicken. Eat while the chicken is still warm.