Ingredients:
-2 tbs Patak’s Tandoori Curry Paste (see note)
-2 tbs olive oil
-4 single chicken breast fillets cut diagonally into 3cm-thick pieces
1 green coral lettuce, leaves separated
-180g (2/3 cup) natural yoghurt
-Lime wedges, to serve
Salsa:
-2 ripe tomatoes, finely chopped
-1 avocado, halved, stone removed, peeled, finely chopped
-1 Lebanese cucumber, finely chopped
-1/3 cup fresh coriander leaves
Preparation:
Combine the curry paste and half the oil in a large glass or ceramic bowl. Add the chicken and toss to coat. Cover with plastic wrap and place in the fridge for 30 minutes to marinate.
Meanwhile, to make the salsa, place the tomato, avocado, cucumber and coriander in a small bowl and toss to combine.
Brush a barbecue grill or chargrill with the remaining oil. Heat the grill on medium. Cook the chicken on grill for 3-4 minutes each side or until cooked through. Transfer the chicken to a plate. Cover with foil to keep warm.
Divide the chicken and lettuce among serving plates. Top with tomato mixture. Serve with the yoghurt and lime wedges.
Budget tip: To save money, replace the chicken breast fillets with 8 thigh fillets.
Patak’s curry pastes are gluten free – if you use a different curry paste and want this to be gluten free, check the label.
If Patak’s Tandoori Curry Paste is unavailable, use mild korma curry paste. |
