About the Recipe
Ingredients
350g natural yoghurt
2 tbsp tikka curry paste
4 skinless chicken breasts
1 red onion, finely chopped
1⁄2 cucumber
1⁄2 pack coriander, chopped
1 lemon
275g vine tomatoes
large bag salad leaves
Preparation
1. Mix together 150g of the yoghurt with the curry paste in a large bowl, add the chicken and coat in the mixture, cover and chill for at least 30 mins if time allows.
2. Prepare the raita close to the time of eating by halving the cucumber lengthways and scoop outthe seeds with a spoon, cut into dice, then put in a bowl with the onion, coriander and the remaining yoghurt and add the juice of half a lemon to the raita.
3. Line a grill pan with foil and grill the chicken for 20 mins turning until nicely browned.
4. Assemble the salad leaves and tomatoes on a plate, slice the chicken, serve with a lemon wedge and raita.
5. Serve with a side dish of quinoa, cauli rice or leafy green veg.