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    Tandoori Chicken Fillets with Lime and Cucumber Couscous

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    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.

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