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    A tandoori for lighter eating

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    A tandoori for lighter eating

    Marinated then grilled, to make it an extra-healthy choice

    • Preparation time: 5 minutes
    • Cooking time: 15 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 4


    • 500g pack essential Waitrose Chicken Breast Fillets
    • 2 tbsp Veeraswamy Medium Moglai Curry Paste
    • 4 tbsp Low-fat natural yogurt
    • 3cm piece Fresh root ginger, unpeeled
    • ½ Red Onion, finely sliced
    • 20g pack Coriander, leaves only
    • ½ x 20g pack Mint leaves, leaves only
    • 3 Tomatoes, chopped


    1. Using a sharp knife, make 3 slashes in each chicken breast fillet. Mix together the curry paste and yogurt. Finely grate the unpeeled ginger into a bowl, then pick it up in your hands and squeeze the ginger juice into the yogurt mixture. Discard the squeezed ginger pulp and mix the yogurt mixture to combine. Thoroughly coat the chicken breasts with this paste, cover with clingfilm and set aside to marinate in the fridge for at least 30 minutes, or overnight.
    2. Preheat the grill to medium high and grill the chicken for 5-8 minutes on each side, or until thoroughly cooked, there is no pink meat and the juices run clear. Mix the remaining ingredients together and serve with the chicken and a wedge of lemon.

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