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1
To marinate the chicken, place tenderloins in a large ziplock bag, with juice of 3 1/2 key limes, nigella seeds, turmeric, curry powder, chillies and cayenne pepper.
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2
Mix well to evenly coat chicken with marinade.
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3
Seal bag and place in fridge for at least 4 hours (or overnight).
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4
Add curry powder to large non-stick frypan on high heat.
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5
After 1 minute, add olive oil (for cooking) and mix with curry powder.
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6
When oil is hot, sprinkle 1tsp of the brown sugar and dissolve.
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7
Add marinated chicken, reserve excess marinade.
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8
Cook for 4-5 minutes on high heat.
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9
Move chicken around in pan to ensure sugar does not burn.
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10
Sprinkle 1tsp of the brown sugar on top of the chicken, then turn immediately.
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11
Cook on high heat for 1 minute, then add reserved marinade, cover and simmer on low heat for 8 minutes (until tender and cooked through).
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12
Take chicken out of frypan (set aside).
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13
Make reduction using pan juices by adding 1 tsp of the brown sugar and juice of 1 key lime to the frypan.
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14
Raise heat to medium and reduce until slightly thicker.
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15
Set aside.
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16
To make the salad, mix spinach and shallots in large bowl.
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17
Whisk oil and vinegar and juice of 1/2 key lime to make dressing.
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18
Toss the dressing through the salad well.
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19
Gently toss through the tomatoes and blood orange segments.
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20
For serving, place salad on platter or in individual bowls.
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21
Place warm chicken pieces on top of salad.
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22
Drizzle with reduction from the frypan.
