Tandoori Chicken Fillets with Lime and Cucumber Couscous

You can also serve this dish cold as a salad.

Preparation time :	10 minutes
Cooking time :	15 minutes
Total time :	25 minutes

Serves: 4

Ingredients

150g pot natural yogurt
2 tbsp Veeraswamy Gujarat Masala Curry Paste or Veeraswamy Medium Moglai Curry Paste
500g pack Waitrose Chicken Breast Fillets
200g couscous
300ml hot chicken stock
2 limes
1 tbsp olive oil
20g pack fresh coriander, chopped
¼ cucumber, chopped
1 ripe tomato, chopped

Method

1. In a shallow dish, mix together the yogurt and curry paste. Deeply score each chicken breast three times, then coat in the tandoori mixture. Cook on a grill pan under a medium-hot grill for 7-8 minutes on each side until cooked through, there is no pink meat and the juices run clear.
2. Meanwhile, place the couscous in a bowl and pour over the hot stock. Set aside for 5 minutes until the liquid has been absorbed.
3. Grate the zest from one of the limes and squeeze out the juice. Cut the remaining lime into 4 wedges.
4. Fluff up the couscous with a fork. Stir in the lime zest and juice, olive oil, chopped coriander, cucumber and tomato. Divide the couscous and chicken between plates. Garnish each with a lime wedge and serve with mango chutney.