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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 20 |
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This recipe comes from 1000 Classic Recipes for Every Cook . Ingredients:
4 boneless skinless chicken breasts |
2 tablespoons curry paste |
1 tablespoon sunflower oil |
1 tablespoon light muscovado sugar |
1 teaspoon ground ginger |
1/2 teaspoon ground cumin |
1/4 cucumber |
salt |
2/3 cup low-fat plain yogurt |
1/4 teaspoon chili powder |
Directions:
1. Place chicken breasts between 2 pieces of plastic wrap and pound them with rolling pin or meat mallet to flatten.
2. Mix together the curry paste, oil, sugar, ginger and cumin in a small bowl. Spread the mixture over both sides of the chicken and set aside.
3. Make the Raita:.
4. Peerl the cucumber and scoop out any seeds with a spoon. Grate the cucumber flesh, sprinkle with salt, place in a strainer and leave to stand for 10 minutes.
5. Rinse off the salt and squeeze out any excess moisture by pressing the cucumber with the back of a spoon.
6. Mix the cucumber with the yogurt and stir in the chili powder.
7. Chill.
8. Back to the chicken:.
9. Transfer the chicken to an oiled rack and grill for 10 minutes, turning once.
10. Serve chicken with the Raita and some naan bread.
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