- 0:30 Prep
- 0:15 Cook
- 4 Servings
- Capable cooks
Create an authentic Indian dining experience at home with this tasty tandoori chicken and sweet mango salsa.
Ingredients
- 8 Coles RSPCA Approved chicken thigh fillets (about 800g), cut into 2cm pieces
- 2 tablespoons tandoori paste
- 1 tablespoon Moo Premium Dahi Indian-style yoghurt
- 1 Kensington Pride mango, peeled, finely chopped
- 1/2 red onion, finely chopped
- 1 long red chilli, seeded, finely chopped
- 1/4 cup coarsely chopped coriander
- 1 tablespoon lemon juice
- 1 tablespoon vegetable oil
- Steamed basmati rice, to serve
- Yoghurt, extra, to serve
Method
- Step 1Combine the chicken, tandoori paste and yoghurt in a medium bowl. Cover with plastic wrap and place in the fridge for 15 mins to develop the flavours.
- Step 2Combine the mango, onion, chilli, coriander and lemon juice in a bowl.
- Step 3Thread chicken evenly among 12 small bamboo skewers. Heat oil in a large frying pan over medium heat. Cook skewers, turning, for 8 mins or until cooked. Transfer to serving plates. Serve with the mango salsa, steamed rice and yoghurt.
- High protein
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1790 kj
Energy
24g
Fat Total
6g
Saturated Fat
3g
Fibre
38g
Protein
16g
Carbs (total)
All nutrition values are per serve
- Author: (N/A)
- Image credit: (N/A)
- Publication: Coles
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