Name: Indian Spiced Chicken with Beetroot Raita
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 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

Indian Spiced Chicken with Beetroot Raita

The most flavoursome chicken meal you'll ever taste!

Serves 4

Prep

15M

Cook

20M

Total

35M

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A spicy delight to share with your family.

Ingredients

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

Method

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.

New Idea team