Home Recipes Bruno Loubet’s Green Chutney Chicken

Bruno Loubet's Green Chutney Chicken

From Bruno Loubet

  • 31 - 60 Minutes
  • Medium
  • Serves 4

A delicious recipe by michelin star chef Bruno Loubet, using Tilda Pulses & Rice Split Pea, Green Chilli and Coriander.

Ingredients

Method

4 pouches of Tilda Pulses & Rice Split Pea, Green Chilli & Coriander
1 green chilli
8 tbsp. natural yoghurt (5 tbsp for the green sauce and 3 tbsp for the olive oil)
2 tbsp. fresh coriander
25 mint leaves
Juice of 1 lemon
1 tbsp. honey
Cardamom seeds from 2 pods, crushed
60g shallots
4 small breasts of chicken, diced
4 tbsp. olive oil
Salt and pepper
2 tbsp. toasted flaked almonds
  1. In a blender, place the green chili, yoghurt, coriander, mint, lemon juice, honey, cardamom, shallots and process until you get a fine green sauce.
  2. Pour the green sauce over the diced chicken, covering evenly. Cover with a cling film, place in the fridge and allow to marinate for 30 minutes.
  3. Skewer the diced chicken and grill on a cast iron grill or barbeque.
  4. Reduce the remaining of the sauce in a pan until thick enough to coat the chicken.
  5. Heat up the Tilda Pulses & Rice pouch, & decant onto plates.
  6. Share the chicken between the 4 plates and spoon over the green sauce.
  7. Mix the olive oil with the remaining yoghurt, season to taste. Drizzle over the dish and then sprinkle the toasted flaked almonds.