| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Waitrose2 |
4 |
servings |
INGREDIENTS
| 1 |
pk |
Waitrose 4 Chicken Breast Fillets |
| 1/2 |
|
500 g tub Onken Bio Pot Natural Low Fat |
|
|
; Stirred Yogurt |
| 30 |
ml |
Veeraswamy Hot Madras Curry Paste; (2tbsp) |
| 30 |
ml |
Bart Spices Fresh Ginger; (2tbsp) |
| 2 |
|
Cloves garlic; crushed |
| 5 |
ml |
Ground turmeric; (1tsp) |
| 1/2 |
|
Cucumber; peeled and coarsely |
|
|
; grated |
| 1/2 |
|
500 g tub Onken Bio Pot Natural Low Fat |
|
|
; Stirred Yogurt |
| 30 |
ml |
Fresh mint; chopped (2tbsp) |
| 2 1/2 |
ml |
Ground cumin; ( 1/2 tsp) |
| 2 1/2 |
ml |
Salt; ( 1/2 tsp) |
|
|
Freshly ground black pepper |
INSTRUCTIONS
THE RAITA
Cut each chicken fillet in half across. Cut deep slits in each piece and
place in a shallow dish.
Mix together the Onken Natural Yogurt, curry paste, ginger, garlic and
turmeric, pour over the chicken and mix well to coat. Cover and leave to
marinate in the refrigerator for several hours or preferably overnight.
Lift the chicken out of the marinade and place on a roasting rack in a
roasting tin. Bake in a preheated oven 240°C, 475°F, gas mark 9 for 20
minutes or until lightly browned and thoroughly cooked.
To make the raita, squeeze out as much liquid as possible from the grated
cucumber. Add the remaining ingredients, mix well and transfer to a serving
bowl. Serve the chicken, garnished, with the raita and lemon wedges.
Variation:
To make chicken tikka, cut the chicken fillets into cubes, marinate as
above then thread onto skewers. Grill or barbecue, turning several times,
for approximately 8 minutes or until thoroughly cooked.
Converted by MC_Buster.
NOTES : Marinating the chicken in yogurt makes it tender and moist, and the
cooling yogurt raita complements the spices perfectly.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“An active faith can give thanks for a promise, though it be not as yet performed, knowing that God’s bonds are as good as ready money. #Matthew Henry”