| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Greek |
Food networ, Food7 |
4 |
servings |
INGREDIENTS
| 3 |
|
Chicken breasts |
| 4 |
tb |
Tikka Curry Paste |
| 2 |
|
Cloves garlic |
| 1 |
|
Lemon; Juice of |
| 225 |
g |
French Beans; (8 oz) |
| 1 |
tb |
Oil |
| 115 |
g |
Baby spinach leaves; (4 oz) |
| 140 |
g |
Greek Yogurt; (5 oz) |
|
|
Freshly ground black pepper |
| 1 |
bn |
Coriander |
|
|
Piita breads to serve |
INSTRUCTIONS
Place the chicken strips in a large bowl and sprinkle with the lemon
juice. Spoon in the tikka paste and garlic and toss together. (If
time allows, leave to marinade for 30 minutes at this stage)
Heat a large wok or frying pan. Pour in the chicken with its marinade
and cook for 5-7 minutes. Season with freshly ground black pepper.
Meanwhile blanch the beans in boiling water. Heat a wok with a tbsp
of oil and toss in the beans, remove from the heat and toss through
the baby spinach leaves.
To serve, pile the spinach and beans into the centre of a large
serving dish. Top with the hot chicken and drizzle over a little
greek yogurt. Serve with warm pitta breads.
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