Fancy something quick and easy? These dipper are delicious - you could also use Tandoori powder to give a vibrant red colour.
Curried Chicken Dippers
Serves 4
4 pp per serving
100g low fat natural yoghurt
1 tbsp medium curry powder
2 garlic cloves
1/2 tsp ground turmeric
2 tbsp lemon juice
1/2 tsp salt
2 tbsp chopped fresh coriander (for those of you who are regular readers - you'll know that I'd omit this - Matt's not a fan!)
350g skinless boneless chicken breasts, cut into long thin strips
For the dip
150g low fat natural yoghurt
1 tbsp mint jelly
100g cucumber, diced very finely
1. Mix together the yoghurt, curry powder, garlic, turmeric, lemon juice, coriander and salt. Spoon this mixture over the chicken and stir to coat all the strips well. Cover and leave to marinate for 20 minutes. Preheat the grill to medium.
2.Meanwhile prepare the dip. Beat together the yoghurt, mint jelly and cucumber and chill in the fridge until needed.
3. place the chicken strips under the grill and cook for 10 minutes, turning frequently , until they are cooked through.
4.Serve the dippers hot or cold with the dip.
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