| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Indian | Chicken, India, Curries | 6 | Servings |
INGREDIENTS
| 16 | oz | Plain yogurt |
| 1/4 | c | Lime juice |
| 2 | cl | Garlic, finely |
| Chopped or pressed | ||
| 2 | ts | Salt |
| 1/4 | ts | Turmeric |
| 1/2 | ts | Coriander |
| 1 | ts | Ground cumin |
| 1 1/2 | ts | Ground ginger |
| 1/8 | ts | Cayenne pepper |
| (optional) | ||
| 3 | Whole chicken breasts, | |
| Split | ||
| 1 | lg | Onion, finely chopped |
| 1 | lg | Green pepper, |
| Finely chopped |
INSTRUCTIONS
In large bowl, combine: Yogurt coriander Lime juice cumin Garlic ginger Salt cayenne pepper Turmeric Stir to mix. Add chicken pieces and toss to coat. Cover mixture and chicken with peppers and onions. Cover. Chill overnight (or longer). Prepare hot coals or preheat oven broiler for 10 minutes. Turn and cook until done, approximately 15 to 20 minutes. Baste with marinade throughout cooking. WALT Philippa Jane Wightman P.O. Box 270, The Gap Q Australia From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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