Belfast Telegraph

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Recipe: Thank tandoori it's thursday

Its National Curry week – and we have teamed up with Patak’s to bring you seven days of great ‘Ruby Murray’ recipes

What you'll need

Tandooris are the tasty, heathier alternative to saucy curries — a dry dish marinated in spices and yogurt and cooked traditionally in the Tandoor clay oven.

1 tbsp Patak’s Tandoori Paste

2 tbsp yogurt

Juice and rind of 1 lemon

1 inch piece fresh root ginger, peeled and sliced into thin sticks

2 x 175g skinless, boneless chicken breasts

Few sprays one cal oil

FOR THE RELISH

1 firm mango, peeled and diced

1 red onion, finely shredded

Juice and rind of 1 lemon

2 tbsp chopped fresh coriander

Salad leaves and lemon wedges to garnish

In a bowl, mix together Patak's Tandoori Paste, the yogurt, half the ginger, lemon juice and rind.

Make several deep cuts in the chicken breasts and spread the paste mixture over the chicken. Leave the chicken and paste mixture to marinate for at least 15 minutes.

Meanwhile, prepare the relish. Finely chop the remaining ginger and toss together with the mango, red onion, lemon juice and rind. Season with a little black pepper and toss in the coriander.

Heat a griddle or grill to a medium setting. Spray the chicken with a little one cal oil and cook for 20-25 minutes until the chicken is cooked through, turning occasionally.

Spoon the mango relish onto plates and serve with the chicken. Garnish with salad leaves and lemon wedges.

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