A charcoal-grilled take on Chicken Breast Curry, built on feta and dill and finished the way we like it. Ready in about 1 hr 40 min and easily enough for 6 people.
Free to cook
Prep everything first: chop the aromatics, measure the feta and dill elements, and pat the chicken breast dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the chicken breast. Cover and cook low and slow, stirring now and then, until rich and spoonable.
Stir in the dried oregano and the rest of the feta and dill flavours, letting them cook out for a minute until fragrant.
Add the sweetcorn along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped oregano and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Greek
Members
The kind of Greek plate you make on repeat. feta and dill, a proper roast, and a finish of...
Greek Weeknight-friendly Chicken Breast Chowder with the lemon and oregano we come back to again and...
Greek
Members
Weeknight-friendly Mushroom Gratin with the olive and caper we come back to again and again....
Greek
Members
A charcoal-grilled take on Mushroom Tart, built on feta and dill and finished the way we like...