Grammys Kitchen cookpad challenge
Grammys Kitchen cookpad challenge

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, grammys kitchen cookpad challenge. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Grammys Kitchen cookpad challenge is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It is simple, it is fast, it tastes yummy. Grammys Kitchen cookpad challenge is something which I’ve loved my entire life. They are nice and they look wonderful.

To get started with this recipe, we have to first 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:
  1. Take Chicken Breast
  2. Take runny honey
  3. Make ready grain mustard
  4. Take soy sauce
  5. Make ready red peppers
  6. Take tin mangoes
  7. Make ready chilli powder
  8. Make ready 2 Onions
  9. Prepare White wine vinegar
  10. Take Basmati Rice
  11. Get 100 ml coconut milk
  12. Make ready Seasoning
Steps to make Grammys Kitchen cookpad challenge:
  1. Using kitchen towel pat dry chicken breast and set aside.
  2. 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
  3. 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.
  4. 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.
  5. Roast the red peppers until charred and allow to cool, peel off skin and pull the flesh into strips, set aside for plating.
  6. Cook the rice until al dente and gold in coconut milk
  7. 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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