Indian spiced yoghurt chicken with fresh salad

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A super quick and healthy mid-week dinner recipe. Only requires some chicken fillets and spices. Can be altered using your favourite spice mix

 

Ingredients

300g chicken breast fillet

2 teaspoon ground cumin

2 teaspoon freshly ground black pepper

1 teaspoon ground cinnamon

1 teaspoon turmeric

2 garlic cloves, crushed

2 – 3 teaspoons grated fresh ginger

160g Natural yoghurt

4 teaspoons olive oil

FOR THE SALAD

2 tomato, cut into wedges

1/2 cup mint

1 small red onion, thinly sliced

4 teaspoons lemon juice

Mango chutney and Roti to serve

Method

  • Place the chicken fillet on a board. Using a large sharp knife and with one hand on top of the fillet to steady it, cut through the middle horizontally to butterfly the fillet; take care not to cut the fillet all the way through. Open the fillet up.
  • Heat a non-stick frying pan over a medium—high heat. Add the spices to the pan and cook, stirring, for 1 minute or until fragrant. Transfer the mixture to a bowl. Add the garlic, ginger and yoghurt to the spice mixture in the bowl, add the chicken and toss to coat in the mixture. Cover with plastic wrap, then refrigerate for at least 20 minutes and up to 8 hours
  • Drain the chicken well. Place the oil in a frying pan over medium heat, add the chicken and cook for 4 minutes on each side, or until golden and cooked through. Season to taste with sea salt and freshly ground black pepper.
  • Combine the tomato, mint, onion and lemon juice in a small bowl. Place the chicken and tomato salad on a plate and serve with mango chutney and roti bread on the side