Name: Spicy yoghurt chicken
Cook time: 12 min
Total time: 12 min
Yield: 4
Ingredients: 200 gram natural greek-style yoghurt; 2 tablespoon chopped coriander; 2 clove garlic, crushed; 1 teaspoon finely chopped ginger; 1/2 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/2 teaspoon ground turmeric; 4 chicken breast fillets; 1 tablespoon vegetable oil; black olives, to serve; Salad; 1 lebanese cucumber, halved, seeded, chopped; 250 gram cherry tomatoes, quartered; 1 tablespoon fresh oregano leaves; 1 tablespoon olive oil

Ingredients

200 gram natural greek-style yoghurt

2 tablespoon chopped coriander

2 clove garlic, crushed

1 teaspoon finely chopped ginger

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon ground turmeric

4 chicken breast fillets

1 tablespoon vegetable oil

black olives, to serve

Salad

1 lebanese cucumber, halved, seeded, chopped

250 gram cherry tomatoes, quartered

1 tablespoon fresh oregano leaves

1 tablespoon olive oil

Method

1.In a small bowl, combine yoghurt, coriander, garlic, ginger and dry spices; mix well.

2.Score chicken breasts; arrange in a shallow dish. Season to taste; cover with yoghurt mixture, turning to coat evenly. Chill, covered, 4 hours or overnight (if time permits).

3.Heat oil in a large frying pan on medium; cook chicken 5-6 minutes, each side, until cooked through.

4.Meanwhile, to make the salad, combine all ingredients in a bowl.

5.Serve chicken with salad and black olives.

The longer the chicken marinates, the better the flavour.
Note

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Ingredients

Method

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