Ingredients:
- 1/2 onion, grated
- 1 green chili , deseeded finely chopped
- 2 tbsp tandoori curry paste
- chopped mango , and
Directions:
- Mix the chicken with the lemon juice and salt in a bowl. Cover the bowl and set aside in the refrigerator for about 20 minutes, turning the chicken occasionally.
- In a food processor, combine the curry paste ingredients and blend to a smooth paste. Add the chicken, cover and refrigerate for at least 3hrs or preferably overnight. Remove the chicken from the fridge 30mins before cooking.
- Take the chicken pieces from the bowl and shake off as much of the marinade as possible.
- Thread onto skewers. Barbecue or grill for 8 to 10 mins, turning occasionally, until the meat is cooked and slightly charred.
- Serve with chopped mango and spring onions.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 338.76 Kcal (1418 kJ) | ||
| Calories from fat | 63.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.1g | 11% | |
|---|---|---|---|
| Cholesterol | 141.74mg | 47% | |
| Sodium | 1364.18mg | 57% | |
| Potassium | 948.55mg | 20% | |
| Total Carbs | 17.62g | 6% | |
| Sugars | 14.52g | 58% | |
| Dietary Fiber | 2.22g | 9% | |
| Protein | 53.47g | 107% | |
| Vitamin C | 60.3mg | 101% | |
| Iron | 0.1mg | 1% | |
| Calcium | 81mg | 8% | |
| Amount Per 100 g | |||
| Calories | 72.99 Kcal (306 kJ) | ||
| Calories from fat | 13.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.53g | 11% | |
|---|---|---|---|
| Cholesterol | 30.54mg | 47% | |
| Sodium | 293.92mg | 57% | |
| Potassium | 204.37mg | 20% | |
| Total Carbs | 3.8g | 6% | |
| Sugars | 3.13g | 58% | |
| Dietary Fiber | 0.48g | 9% | |
| Protein | 11.52g | 107% | |
| Vitamin C | 13mg | 101% | |
| Calcium | 17.4mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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