- 0:20 Prep
- 0:10 Cook
- 4 Servings
- Capable cooks
Don’t restrict curly coral lettuce to salads – try it in this Indian-inspired main this summer.
Ingredients
- 2 tablespoons Patak's Tandoori Curry Paste (see note)
- 2 tablespoons olive oil
- 4 single chicken breast fillets cut diagonally into 3cm-thick pieces
- 1 green coral lettuce, leaves separated
- 180g (2/3 cup) natural yoghurt
- Lime wedges, to serve
Salsa
- 2 ripe tomatoes, finely chopped
- 1 avocado, halved, stone removed, peeled, finely chopped
- 1 Lebanese cucumber, finely chopped
- 1/3 cup fresh coriander leaves
Method
- Step 1Combine the curry paste and half the oil in a large glass or ceramic bowl. Add the chicken and toss to coat. Cover with plastic wrap and place in the fridge for 30 minutes to marinate.
- Step 2Meanwhile, to make the salsa, place the tomato, avocado, cucumber and coriander in a small bowl and toss to combine.
- Step 3Brush a barbecue grill or chargrill with the remaining oil. Heat the grill on medium. Cook the chicken on grill for 3-4 minutes each side or until cooked through. Transfer the chicken to a plate. Cover with foil to keep warm.
- Step 4Divide the chicken and lettuce among serving plates. Top with tomato mixture. Serve with the yoghurt and lime wedges.
- High protein
- Low carb
- Low sugar
- Lower gi
Nutrition
2109 kj
Energy
30g
Fat Total
7g
Saturated Fat
4g
Fibre
50g
Protein
126mg
Cholesterol
525.32mg
Sodium
5g
Carbs (sugar)
6g
Carbs (total)
All nutrition values are per serve
Notes
Budget tip: To save money, replace the chicken breast fillets with 8 thigh fillets. Patak’s curry pastes are gluten free – if you use a different curry paste and want this to be gluten free, check the label. If Patak’s Tandoori Curry Paste is unavailable, use mild korma curry paste.
- Author: Michelle Southan
- Image credit: Rob Palmer
- Publication: Australian Good Taste
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