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 25 minutes

Serves: 4


  • 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


  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.