Step-by-Step Guide to Prepare Speedy Grammys Kitchen cookpad challenge

darkside

2 Nov, 2021

Grammys Kitchen cookpad challenge.

Hey everyone, it's me, Dave, welcome to our recipe site. Today, we're going to make a special dish, grammys kitchen cookpad challenge. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Grammys Kitchen cookpad challenge is one of the most favored of current trending foods in the world. It is simple, it is fast, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. Grammys Kitchen cookpad challenge is something that I've loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. You can have grammys kitchen cookpad challenge using 12 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Grammys Kitchen cookpad challenge:

{Take of Chicken Breast.
{Prepare of runny honey.
{Prepare of grain mustard.
{Take of soy sauce.
{Take of red peppers.
{Make ready tin of mangoes.
{Make ready of chilli powder.
{Make ready 2 of Onions.
{Get of White wine vinegar.
{Take of Basmati Rice.
{Get 100 ml of coconut milk.
{Make ready of Seasoning.

Steps to make Grammys Kitchen cookpad challenge:

Using kitchen towel pat dry chicken breast and set aside..
Mix 2 tablespoons of runny honey, 1 tablespoon of grain mustard, 1 tablespoon of soy sauce and when combined baste the chicken with the mix. Place the chicken on a oiled baking tray in oven at 180 degrees, any honey mix that’s left leave to one side for final basting, cook for 20 minutes or until chicken almost cooked through, give a final baste for last 5 minutes.
In the meantime drain the tin of mangos and blitz with blender, add chilli powder, 1/2 teaspoon is enough and set aside in a pan to heat through just before playing..
Chop the onions small and put in a pan and add vinegar and a little water, over slow heat simmer until soft, add chilli powder and garlic and blitz until you get a thickness of a ketchup, sweeten with a little sugar if necessary..
Roast the red peppers until charred and allow to cool, peel off skin and pull the flesh into strips, set aside for plating..
Cook the rice until al dente and gold in coconut milk.
Warm mango sauce and create a puddle in the plate, turn out the rice, and put roasted red peppers on the plate, sit chicken breast on plate and drizzle with the chilli ketchup..... Enjoy.

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