- 0:13 Prep
- 0:06 Cook
- 4 Servings
- Capable cooks
Try our Indian-style chicken fillets with cucumber and tomato for a delicious versatile meal that’s easy on the purse.
Ingredients
- 6 skinless chicken thigh fillets, trimmed of fat, halved
- 120g skim-milk yoghurt
- 3 tablespoons masala curry paste
- 3 tablespoons roughly chopped coriander leaves, plus 1/2 firmly packed cup whole leaves to serve
- 3 vine-ripened tomatoes, sliced
- 1 telegraph cucumber, sliced on an angle
- 1 small white onion, thinly sliced
- Juice of 1 lemon
- 2 teaspoons olive oil
Method
- Step 1Combine the chicken, yoghurt, curry paste and chopped coriander leaves in a large bowl, season with sea salt and toss well to combine.
- Step 2Preheat a barbecue or chargrill pan on medium-high heat and cook the chicken fillets, turning occasionally, for 6 minutes or until cooked through. Transfer chicken to a large plate, cover with foil and leave to rest for 3 minutes.
- Step 3Meanwhile, divide sliced tomato, cucumber, onion and coriander leaves among 4 serving plates, drizzle with lemon juice and olive oil and season with sea salt and black pepper. Top with chicken and serve immediately.
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1421 kj
Energy
16g
Fat Total
4g
Saturated Fat
4g
Fibre
38g
Protein
142mg
Cholesterol
752.78mg
Sodium
8g
Carbs (sugar)
9g
Carbs (total)
All nutrition values are per serve
- Author: Kate Nichols
- Image credit: Ian Wallace
- Publication: delicious.
0
