Steamed chicken roll-ups with curry sauce
41 min
Chicken thighs are brushed with a green olive, honey and curry sauce, rolled tightly and steamed for a moist, savoury main dish. Serve with a little curry sauce, a nice green salad and fresh baguette.
anyana
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Ingredients
Serves: 6
- 6 chicken thighs
- 100g pitted green olives
- 3 tablespoons olive oil
- 3 teaspoons honey
- 1 teaspoon curry powder
- ground red chilli pepper such as piment d'Espelette
Method
Prep:30min ›
Cook:6min ›
Extra time:5min resting ›
Ready in:41min
- Remove the skin and bone from the thighs, and lay flat. Remove any visible fat.
- Rinse the olives in hot water, drain and blend in an electric blender with the olive oil, honey and curry powder.
- Brush one side of the flattened thighs with the olive mixture, then roll each thigh up tightly. Wrap each piece in heatproof cling film.
- Cook the thighs in a steamer until the meat is no longer pink at the centre and juices run clear, about 6 minutes. Let them rest for 5 minutes, unwrap, and sprinkle with the ground chilli pepper.
