Chettinad Chicken Bites With Red Pepper Salsa |
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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 4 |
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Inspired by the shores of southern India, these tasty chicken bites are ideal for a fast, fuss-free, al fresco supper. Serve with mint and cucumber raita. Tastes sublime! Ingredients:
1 1/4 lbs skinless chicken breasts, cut into mini fillets |
1 tablespoon thick low-fat yogurt |
1 tablespoon madras curry paste |
1/2 teaspoon black pepper, coarsely ground |
10 curry leaves (optional) |
1 tablespoon desiccated coconut |
1/4 teaspoon mustard seeds |
3 ounces red peppers, sliced |
1 tablespoon fresh ginger, sliced |
2 ounces red onions, sliced |
1 lemon, juice |
fresh mint, for garnish |
cooking spray (3 sprays of 1-cal ) |
salt |
Directions:
1. In a bowl, marinate the chicken with Madras paste and yoghurt.
2. Remove the chicken from the marinade. (For a more intense flavour, cover and refrigerate the marinated chicken for 2 hours or even overnight.)
3. In a pan, spray some 1-cal oil and cook the marinated chicken on a medium flame for 7 mins, turning occasionally to prevent the chicken from burning.
4. Alternatively cook the chicken on a hot griddle pan or bbq.
5. Remove the chicken from the pan, spray some more 1-cal oil and add the mustard seeds. Once they start popping, add the red onions and black pepper. After a minute, add the desiccated coconut, red pepper, ginger and curry leaves (if using). Sprinkle in some water if the mixture starts to stick.
6. Stir-fry for 2 minutes Check the seasoning and add salt if required. Squeeze in the lemon juice before removing from the heat and garnish with some fresh chopped mint.
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