Using a classic combination of curry, coconut and peanuts, this Asian-flavoured creation makes for a great chicken dinner.
Time: 25 minutes (plus marinating time)
- 1-1/2 cups orange juice
- 3/4 cup peanut butter
- 2 tablespoons curry powder
- 4 boneless skinless chicken breast halves
- 2 medium-sized red capsicums, cut in half
- 1/4 cup sweetened shredded coconut, toasted
- 1/4 cup dried currants
- Steamed rice to serve
Combine the orange juice, peanut butter and curry powder, pouring 2/3 cup marinade into a large resealable freezer bag. Place chicken into bag, coating thoroughly and refrigerate overnight. Reserve remaining marinade in a sealed container and refrigerate. Drain chicken and discard the marinade. Grill the chicken and capsicum over a medium heat for 5-8 minutes until chicken has cooked through and the capsicums are tender. Meanwhile, heat the remaining marinade. Slice the cooked chicken and capsicum and serve over a bed of steamed rice. Pour heated marinade over the chicken and sprinkle with the coconut and currants.