600g chicken breast fillets
1⁄4 cup korma curry paste
1 carrot, peeled
1 continental cucumber
2 tomatoes, chopped
1 cup fresh coriander leaves
4 naan bread
1 lemon, cut into wedges, to serve
1 cup natural yoghurt
1 fresh beetroot (250g), peeled, stem intact, coarsely grated
1⁄4 tsp ground cumin
Salt and pepper, to taste
Coat chicken in curry paste. Place on an oiled oven tray.
Cook in a hot oven (200C) for about 20 minutes, or until cooked. Remove. Rest for 5 minutes. Thickly slice.
Meanwhile, make raita. Combine all ingredients in a small bowl. Mix well.
Using a vegetable peeler, peel carrot and cucumber lengthways into long, thin ribbons. Place in a large bowl with tomatoes and coriander. Gently combine.
Cook naan in a frying pan over a high heat for about 1 minute on each side, or until lightly toasted.
Serve chicken with salad, raita, naan and lemon wedges.