TAN­DOORI-STYLE CHICKEN BOWL

SERVES 4

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700g chicken thighs, bone­less and skin­less 2 baby gem let­tuce, leaves sep­a­rated 500g zoo­dles ½ cup ex­tra-vir­gin olive oil juice of 1 lemon 1 cu­cum­ber, sliced into lengths 200g mini Rosa toma­toes, halved ½ red onion, finely chopped 80g al­monds, flaked and toasted ex­tra lemon or limes, to serve

FOR THE MARI­NADE

1 tbsp curry pow­der 1 tsp pa­prika 1½ cups dou­ble cream yo­ghurt juice of 1 lemon Hi­malayan salt and black pep­per

1. For the mari­nade: Mix the mari­nade in­gre­di­ents and sea­son well. Place the chicken in a bowl and pour the mari­nade over it, stir to com­bine, then let it stand for 30 min­utes. 2. Heat a grid­dle pan. Cook the chicken for 4–5 min­utes on each side un­til the chicken is cooked through. Set it aside and keep it warm. 3. To assem­ble: Toss the let­tuce and zoo­dles with the olive oil and lemon juice. Di­vide the salad be­tween 4 bowls, di­vide the re­main­ing in­gre­di­ents be­tween the 4 bowls and add the chicken. 4. To serve: Serve im­me­di­ately with ex­tra lemon or limes.

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