Indian Chicken with Raita Recipe

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Preparation Time 20 - 50 minutes
Cooking Time 10 minutes

Ingredients (serves 4)

90g (1/3 cup) low-fat natural yoghurt
2 tbs korma curry paste
60ml (1/4 cup) fresh lime juice
4 small single chicken breast fillets,
excess fat trimmed, halved horizontally
Olive oil spray
100g baby rocket leaves
1 small red onion, halved, thinly sliced

Raita
130g (1/2 cup) low-fat natural yoghurt
1 Lebanese cucumber, halved, deseeded, finely chopped
1 garlic clove, crushed

Method

1. Combine the yoghurt, curry paste and 2 tablespoons of lime juice in a shallow glass or ceramic dish. Add the chicken and turn to coat. Cover and place in the fridge for 30 minutes to marinate.
  
2. Meanwhile, to make the raita, combine the yoghurt, cucumber and garlic in a medium bowl.
  
3. Preheat a barbecue grill or chargrill over high heat. Spray chicken with olive oil spray. Cook for 2-3 minutes each side or until golden.
  
4. Combine rocket, onion and remaining lime juice in a bowl. Season with pepper. Divide chicken and salad among serving plates. Top with the raita and serve

Source
Good Taste - January 2007, Page 47
Recipe by Chrissy Freer  

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