Sesame curry chicken

DSC_3354.jpgPeanut sauce, slaw & rice noodles


  • 3½ oz rice noodles

For the chicken

  • Chicken breast
  • Olive oil, 1 teaspoon
  • Dried rosemary
  • Dried thyme
  • Salt and pepper
  • Curry powder
  • Sesame seeds


  • Plain yogurt, 2 tablespoons
  • Peanut butter, 1 tablespoon
  • Ginger, grated
  • 🍋Lemon juice, 1 tablespoon
  • Salt and pepper to taste

For the slaw

  • Chinese cabbage, thinly sliced
  • Snap peas, raw or blanched
  • Radish, sliced
  • Carrot, grated
  • Chile, sliced


  • Soy sauce, 1 tablespoon
  • 🍋 Lemon juice, 1 tablespoon


  1. Put a grill pan on a high heat.
  2. In a bowl, cover the noodles with boiling kettle water to rehydrate them.
  3. Rub the chicken breast with 1 teaspoon of olive oil and a small pinch of sea salt and black pepper, then grill for 8 minutes, or until golden and cooked through, turning halfway.
  4. Trim the vegetables and thinly slice or you can use a food processor.
  5. Dress with the juice of 1 lemon and soy sauce.
  6. In a small bowl, mix the peanut butter with the yogurt and the juice of the remaining lemon, peel and finely grate in the ginger, mix, taste, and season to taste.
  7. Remove the chicken and slice.
  8. Lightly toasting the sesame seeds in the residual heat of the grill pan and sprinkling them over the chicken before serving.
  9. Drain the noodles and arrange on the plate topped with the sliced chicken. The slaw and peanut sauce on the sides
  10. Sprinkle with chopped parsley.



Recipe taken from Jamie Oliver. I used olive oil instead of peanut or groundnut oil, added curry (because I love curry) and some more herbs (well again, because I love herbs) and added raddish.


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