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MasterChef UK ™
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Stuffed Chicken in Curry Sauce
Yogurt-Marinated Chicken Breast Stuffed with Mint and Coriander on a Spiced Curry Sauce with Basmati Rice.
Birmingham-born Roxy is a project manager and the daughter of Bangladeshi parents; her father came to Britain in the 1950s and ran restaurants that helped build the city's famous Curry Mile. Roxy: "I've stuck to my traditions, and I'm cooking a chicken breast filled with herbs and a spiced curry sauce with a basmati rice. My dad had restaurants in Birmingham, so growing up, chicken breast in a tandoori oven was great. Obviously, I can't replicate that because we don't have a tandoor, but I have marinated the chicken in a yogurt sauce. I will pan fry it to give you that nice golden crust." Roxy: "My father's no longer with us, so just bring him his flavours, his joy, his passion." Pre-cook brief: yogurt with paprika and cumin tenderises the chicken; the sauce needs to be heroically seasoned, with turmeric, garlic and ginger pushed forward.
Grace Dent: "Roxy, I think your chicken is still moist and nicely seasoned, but the herbs that you've stuffed it with — they're not shouting as much as they can. And then the basmati is quite plain. This suggests to me that you want it to be safe. I think we need to let our boldness come through." John Torode: "Your curry sauce is very delicious. I'm getting the really warm, sweet spices, a little hint of heat in there but not too much. So I think you've done a dish that clearly represents so much to you, and with a few tweaks, it could be really excellent."
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