An imaginative dish that combines curry, lemon and mustard together into something wholly original.
1 lemon zested and juiced
½ cup salt-reduced stock
1 tbsp seeded mustard
2 tsp curry powder
1 tbsp cornflour
600 g chicken thigh fillets
- Combine the rind and juice of a lemon with ½ cup salt-reduced stock, 1 tablespoon seeded mustard and 2 teaspoons curry powder in a non-metallic baking dish, turn to coat. Bake at 210°C (190°C fan forced) for 20-25 min.
- Remove chicken, set aside. Stir 1 tablespoon cornflour, blended with a little water, into the sauce, return to oven for 5 min. Stir, serve with chicken and vegies.