Quicker than takeaway, this delicious dish is served with a cooling mint-yoghurt dressing.
Ingredients
- 8 chicken thigh cutlets
- 60g (1/4 cup) tikka masala curry paste
- 1 x 165g can coconut milk
- 250ml (1 cup) natural yoghurt
- 1 cup firmly packed mint leaves
- 1/4 cup firmly packed coriander leaves
- 2 shallots, ends trimmed, thinly sliced
- 1 small garlic clove, crushed
- 1 teaspoon finely grated fresh ginger
- 1 x 200g pkt Ainsley Harriott Spice Sensation Cous Cous
- Fresh mint leaves, extra, to serve
Method
- Step 1Preheat oven to 210°C. Line a baking tray with foil. Place a wire rack on the tray.
- Step 2Cut four 1cm-deep slashes in the top of each chicken thigh, almost to the bone. Combine the chicken, curry paste and coconut milk in a bowl. Place the chicken on the wire rack. Bake in oven for 20 minutes or until the chicken is cooked through.
- Step 3Meanwhile, place the yoghurt, mint, coriander, shallot, garlic and ginger in the bowl of a food processor and process until well combined. Transfer to a bowl and cover with plastic wrap. Store in the fridge.
- Step 4Prepare the couscous following packet directions.
- Step 5Divide the couscous and chicken among serving dishes. Top with the yoghurt mixture and extra mint leaves. Serve immediately.
- Low carb
- Lower gi
Nutrition
2195 kj
Energy
27g
Fat Total
12g
Saturated Fat
2g
Fibre
40g
Protein
28g
Carbs (total)
Notes
Tip: To help the chicken cook faster, make the slashes in the chicken thigh cutlets about 1cm deep. This will also let the marinade soak right into the chicken and give a more intense flavour. ((( Variations ))) Barbecued lamb with couscous & tzatziki: Omit curry paste, coconut milk, coriander and ginger. Replace the chicken with 4 (about 150g each) lamb rump steaks. Reduce the mint to 2 tbs chopped fresh mint. Reduce yoghurt to 125g (1/2 cup) natural yoghurt. Preheat a barbecue flat plate or frying pan on medium-high. Cook the lamb for 4-5 minutes each side for medium. Combine the shallot, 1 Lebanese cucumber, coarsely grated, excess moisture removed, yoghurt, mint and garlic in a bowl. Serve with the lamb, extra mint leaves and couscous. Chicken schnitzel with avocado cream: Omit curry paste, coconut milk, yoghurt, mint, shallot, garlic, ginger and couscous. Replace chicken with 4 (about 150g each) crumbed chicken schnitzels. Reduce coriander to 2 tbs chopped coriander. Heat 2 tbs olive oil in a frying pan over medium heat. Cook chicken for 3 minutes each side. Combine coriander, 1 avocado, halved, stone removed, peeled, finely chopped, 1 tbs fresh lemon juice, 2 tsp sweet chilli sauce and 2 tbs light sour cream in a bowl. Season with salt and pepper. Serve with chicken, mixed salad leaves and grape tomatoes. Piri piri prawns with mango salsa: Omit the coconut milk, yoghurt and garlic. Replace chicken with 24 large peeled green prawns. Replace the curry paste with 1-2 tsp piri piri seasoning. Replace the shallots with 1/4 red onion, finely chopped. Reduce mint to 2 tbs chopped fresh mint. Reduce coriander to 1 tbs chopped coriander. Reduce the ginger to 1/2 tsp finely grated fresh ginger. Combine the mint, coriander, shallot, ginger, 1 mango, peeled, finely chopped, 2 tsp brown sugar and 2 tsp fresh lemon juice in a bowl. Heat 1 tbs oil in a frying pan over medium-high heat. Cook prawns for 2-3 minutes each side or until prawns curl and change colour. Serve with mint mixture and couscous.
- Author: Kathy Knudson
- Image credit: Steve Brown
- Publication: Australian Good Taste