Chicken Tandoori with mint, cucumber and coriander salad
Fat Free Natural Yogurt
Chicken breast, skinless, raw
75 g, pea shoots or lamb’s lettuce
½ portion(s), medium, chopped
16 individual, halved
4 slice(s), wedges, or use lime
- Mix together the yogurt, curry paste and turmeric in a shallow dish (don’t use a metal one). Add the chicken breasts, turning them to coat in the mixture. Cover and refrigerate for at least 30 minutes (or overnight for a more intense flavour).
- Preheat a medium-high grill. Arrange the chicken breasts on the grill rack and cook for 8-10 minutes on each side, basting occasionally with the marinade. Test that the chicken is done by inserting a sharp knife into the thickest part – the juices should run clear. If necessary, cook for a few more minutes. Cover with foil and leave to rest for 10 minutes.
- Meanwhile, prepare the salad by mixing together the watercress, pea shoots or lamb’s lettuce with the mint, cucumber and tomatoes. Season with salt and pepper. Slice the chicken and serve with the salad and lemon wedges.