Name: Yoghurt chicken with carrot salad
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: Yoghurt chicken; 1/2 cup natural yoghurt; 2 tablespoon cumin seeds; 2 teaspoon paprika; 1 tablespoon ginger, chopped; 2 clove garlic, crushed; 1/2 teaspoon chilli flakes; 500 gram chicken breast, cut into strips; Salad; 2 carrots, peeled, cut into matchsticks; 3 green onions, sliced diagonally; 1/2 cup coriander leaves; 2 tablespoon olive oil; 1 tablespoon cider vinegar; 1 clove small garlic, crushed

Ingredients

Yoghurt chicken

1/2 cup natural yoghurt

2 tablespoon cumin seeds

2 teaspoon paprika

1 tablespoon ginger, chopped

2 clove garlic, crushed

1/2 teaspoon chilli flakes

500 gram chicken breast, cut into strips

Salad

2 carrots, peeled, cut into matchsticks

3 green onions, sliced diagonally

1/2 cup coriander leaves

2 tablespoon olive oil

1 tablespoon cider vinegar

1 clove small garlic, crushed

Method

1.In a food processor, combine all the ingredients except chicken. Process until smooth. Season to taste.

2.Place chicken in a shallow dish and pour yoghurt mixture over. Cover and chill for at least 1 hour.

3.To make the salad; combine carrot, onion and coriander in a large salad bowl. In a small jug whisk oil, vinegar and garlic together. Season to taste. Drizzle over salad when ready to serve.

4.Heat a char-grill pan or barbecue on medium. Brush with a little oil and cook chicken for 2-3 minutes each side, until just cooked through. Serve with salad.

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Ingredients

Method

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