Name: Tandoori chicken, spinach and mint with spiced yoghurt
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1/3 cup (100g) tandoori paste; 1/4 cup (70g) plain yoghurt; 800 gram (1½ pounds) chicken tenderloins; 1 tablespoon vegetable oil; 8 large_piece uncooked pappadums; 150 gram (4½ ounces) baby spinach leaves; 2 (260g) lebanese cucumbers, sliced thickly; 250 gram (8 ounces) cherry tomatoes, halved; 1 cup firmly packed fresh mint leaves; Spiced yogurt; 1 clove garlic, crushed; 3/4 cup (210g) plain yoghurt; 1 tablespoon lemon juice; 1 teaspoon ground cumin; 1 teaspoon ground coriander

Ingredients

1/3 cup (100g) tandoori paste

1/4 cup (70g) plain yoghurt

800 gram (1½ pounds) chicken tenderloins

1 tablespoon vegetable oil

8 large_piece uncooked pappadums

150 gram (4½ ounces) baby spinach leaves

2 (260g) lebanese cucumbers, sliced thickly

250 gram (8 ounces) cherry tomatoes, halved

1 cup firmly packed fresh mint leaves

Spiced yogurt

1 clove garlic, crushed

3/4 cup (210g) plain yoghurt

1 tablespoon lemon juice

1 teaspoon ground cumin

1 teaspoon ground coriander

Method

1.Combine paste and yogurt in a medium bowl with chicken.

2.Make spiced yogurt. Combine ingredients in a small jug, season to taste.

3.Heat oil in a large frying pan over medium heat. Season chicken; cook, in batches, for 5 minutes or until browned all over and just cooked through.

4.Meanwhile, microwave 2 pappadums at a time on HIGH (100%) for 30 seconds.

5.Combine chicken in a large bowl with spinach, cucumber, tomato and mint. Drizzle with yogurt, serve with pappadums.

For a more intense flavour, marinate the chicken for 3 hours or overnight. Any leftover chicken, salad and yoghurt can be refrigerated separately then served in a wrap or tortilla the next day. We used large plain pappadums here, but there are many sizes and flavour combinations to choose from.
Note

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Ingredients

Method

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