Name: Tandoori chicken with apple coleslaw
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1/3 cup tandoori paste; 2 tablespoon natural yogurt; 1 tablespoon finely grated fresh ginger; 3 teaspoon smoked paprika; 2 teaspoon ground coriander; 1 teaspoon cumin seeds; 8 small cicken thigh fillets, fat trimmed; 1 lemon, quartered; 1/4 savoy cabbage, hard core removed, shredded; 1 green apple, peeled, cored, cut into matchsticks; 100 gram snow peas, thinly sliced lengthwise; 3 green onions, thinly sliced; 1/3 cup fat-free dressing

Ingredients

1/3 cup tandoori paste

2 tablespoon natural yogurt

1 tablespoon finely grated fresh ginger

3 teaspoon smoked paprika

2 teaspoon ground coriander

1 teaspoon cumin seeds

8 small cicken thigh fillets, fat trimmed

1 lemon, quartered

1/4 savoy cabbage, hard core removed, shredded

1 green apple, peeled, cored, cut into matchsticks

100 gram snow peas, thinly sliced lengthwise

3 green onions, thinly sliced

1/3 cup fat-free dressing

Method

1.Combine paste, yogurt, ginger, paprika, coriander and cumin seeds in a large bowl. Add chicken; turn to coat. Cover with plastic food wrap: chill for 4 hours to marinate.

2.Preheat a barbecue or char-grill to moderate. Add chicken; cook for 4 minutes each side or until browned and cooked. Transfer to a heatproof plate. Cover with foil; rest for 5 minutes. Cook lemon on grill for 1-2 minutes or until browned.

3.Place cabbage, apple, snow peas and onion in a large bowl. Drizzle dressing over vegetables in bowl; toss gently to combine. Season with salt.

4.Serve chicken with apple coleslaw and lemon wedges.

To prevent apples discolouring, drizzle with lemon juice or chop just before adding to salad.
Note

Woman's Weekly Food

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Ingredients

Method

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