This spicy chicken is great cooked on a grill or barbecue. The cuts in the chicken help to reduce the marinating time without compromising flavour. The salad has a tasty lemon, mint and yoghurt dressing.
Tender Indian spiced chicken
Preparation Time: 35 minutes (including time to marinate)
Cooking Time: 15 minutes
Ingredients 4 chicken breasts
4 cloves garlic, crushed (exclude for low FODMAP)
2 tsp ground coriander seed
1 tsp paprika
2 tsp cumin
1 tsp ground ginger
1/4 tsp chilli
1 tbsp oil
1/2 cos or iceberg lettuce
1 red capsicum
10 cm cucumber
1 lemon, juiced and finely zested
1/2 cup mint, finely cut
1/2 cup plain yoghurt
Cooked rice, to serve
In a bowl add 3 cloves of garlic, ground coriander seed, paprika, 1 tsp cumin, ginger, chilli and stir to combine.
Cut the chicken breast into 2-3 portions and make 1/2cm cuts at 45 degree angles.
The cuts in the chicken will reduce the marinating time
Rub the marinade into the slits and the outside of the chicken. Cover and refrigerate for a minimum of 30 minutes.
Rub the marinade into the slits
Preheat a grill or barbecue on medium heat. Lightly oil the pan and cook the chicken for 6-7 minutes each side until cooked.
The grilled chicken
In the meantime, while the chicken is cooking, cut the lettuce, cucumber, capsicum, tomato and place in a bowl.
Add the lemon juice and zest, yoghurt, 1 clove of garlic, mint, 1 tsp cumin and stir to combine. Add to the salad and toss to combine.