Low-fat Indian-spiced chicken with tomato salad

Cooking Meat Low-fat Indian-spiced chicken with tomato salad

Concerned about the fat content of your family meals Worry no more with this quick Indian spiced chicken recipe.

Lables: Low fat Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Combine garlic, turmeric, garam marsala, coriander, 1/4 cup yoghurt and half the lemon juice in a bowl. Add chicken. Turn to coat. Refrigerate for 20 minutes, if time permits.
  2. Place tomato, onion and remaining lemon juice in a bowl. Season with salt and pepper. Stir to combine.
  3. Spray a large non-stick frying pan with oil. Heat over medium heat. Cook chicken fillets, for 4 to 5 minutes each side, or until just cooked through. Place chicken on plates. Top with cucumber ribbons, tomato mixture and coriander leaves. Serve with remaining yoghurt and lemon wedges.

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2 garlic cloves, crushed
1/2 tsp ground turmeric
1 tsp garam masala
2 tsp ground coriander
3/4 cup 99.8% fat free yoghurt
2 tbsp lemon juice
2 chicken breast fillets, halved horizontally
2 vine-ripened tomatoes, chopped
1/2 small red onion, finely chopped
1 medium Lebanese cucumber, cut into ribbons
1/2 cup fresh coriander leaves
Lemon wedges, to serve

Adv

Autors
Preparation time
25
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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