Traditional Scottish Recipes
- Catriona's Chicken

Catriona must have picked up this recipe while travelling abroad as it adds chilli and curry powder as well as mustard and rosemary to give chicken a really full flavour! The quantities are sufficient to serve 4.

Four chicken breasts cut into bite-sized pieces
Olive oil
Selection of pre-cooked vegetables such as potatoes, carrots, turnip root, courgette, parsnip
1 crushed garlic clove
1 taspoon chilli powder
1 tespoon curry powder
1 sprig rosemary
1 teaspoon grainy mustard
4 tablespoons crème fraîche

Pre-heat the oven to 200C / 400F / Gas Mark 6. Fry the chicken pieces in the olive oil. Put all the vegetables in a large roasting tin and put the fried chicken on top. Sprinkle with the chilli and curry powder, adding a sprig of rosemary. Drizzle olive oil all over and put in the pre-heated oven and cook for 30 minutes. Remove the chcken and keep hot. Put the vegetables in a serving dish and keep hot. Put the roasting dish on a hob and add mustard and crème fraîche, mixing to make a sauce. Return the chicken to the roasting dish and heat through. Serve the vegetables with chicken pieces and sauce on top.

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