Ingredients
- 150 g (5½ oz) chicken breast fillet
- 1 teaspoon ground cumin
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon turmeric
- 1 garlic clove, crushed
- 2 teaspoons grated fresh ginger
- 80 g (2¾ oz) Greek-style yoghurt
- 2 teaspoons olive oil
- 1 tomato, cut into wedges
- 1/3 cup mint
- 1/2 small red onion, thinly sliced
- 2 teaspoons lemon juice
- sweet mango chutney and naan bread, to serve
Method
1. Place the chicken fillet on a board. Using a large sharp knife and with one hand on top of the fillet to steady it, cut through the middle horizontally to butterfly the fillet; take care not to cut the fillet all the way through. Open the fillet up.
2. Heat a non-stick frying pan over a medium—high heat. Add the spices to the pan and cook, stirring, for 1 minute or until fragrant. Transfer the mixture to a bowl. Add the garlic, ginger and yoghurt to the spice mixture in the bowl, add the chicken and toss to coat in the mixture. Cover with plastic wrap, then refrigerate for at least 20 minutes and up to 8 hours.
3. Drain the chicken well. Place the oil in a frying pan over medium heat, add the chicken and cook for 4 minutes on each side, or until golden and cooked through. Season to taste with sea salt and freshly ground black pepper.
4. Combine the tomato, mint, onion and lemon juice in a small bowl. Place the chicken and tomato salad on a plate and serve with mango chutney and naan bread on the side.
- Main Ingredients - Chicken, Yoghurt
- Cuisine - Indian
- Course - Dinner
Comments
Be the first to comment.
New user? Sign up
Make a comment
You are logged in as [Logout]
All information entered below may be published.
Thank you
Your comment has been submitted for approval.
Comments are moderated and are generally published if they are on-topic and not abusive.