Tues­day

TAN­DOORI CHICKEN NAAN

Woman’s Day (Australia) - - Celebrity News -

SERVES 4 PREP 10 MINS COOK 10 MINS PER SERVE 1996kj 250g cherry to­ma­toes, halved 1 Le­banese cu­cum­ber, diced 1 small red onion, thinly sliced 2 tsp lemon juice, plus 2 tbsp ex­tra ½ cup Greek-style nat­u­ral yo­ghurt ¹⁄ cup shred­ded mint 3 2 tsp cumin seeds, toasted ¼ cup tan­doori curry paste 1 tbsp wa­ter 750g chicken thigh fil­lets, halved 1 tbsp veg­etable oil 4 naan breads co­rian­der, mint leaves, to serve

1 In a bowl, com­bine tomato, cu­cum­ber, onion and juice. Sea­son to taste.

2 In an­other bowl, com­bine yo­ghurt, mint and cumin seeds. Sea­son to taste.

3 In a large bowl, com­bine curry paste, ex­tra lemon juice and wa­ter. Add chicken pieces, toss­ing to coat.

4 Heat a char­grill pan or non-stick fry­ing pan on medium. Brush with oil. Char­grill naan 1-2 mins each side un­til grill marks ap­pear. Keep warm.

5 Add chicken to same pan and char­grill 3-4 mins each side un­til cooked through. Serve chicken with naan, topped with tomato salad, yo­ghurt sauce, co­rian­der and mint leaves.

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