Spicy Chicken
Ingredients:
8 boneless chicken breast portins, skinned
Marinade
150 ml yoghurt
1 tbsp fresh ginger, grated
2 cloves garlic, crushed
1-2 cloves mild chilli powder
1 tbsp ground coriander
1/2 tsp salt
2 tbsp oil
1.5 tbsp lemon juice
Raita (an Indian salad)
150 ml yoghurt
7.5 cm piece of cucumber, grated
Salt and freshly ground black pepper
Fresh mint, to granish (from vegetables stalls in wet markets)
1. Piece the chicken portions in a shallow dish. Mix all the ingredients for the marinade then pour over the chicken. Cover and leave to marinate for one hour at room temperature, or up to a day in advance in the fridge.
2. Meanwhile blend the ypghurt with the cucumber and season to taste. Pour into a bowl then granish with mint leaves. Serve ths raita separately.
3. To cook the chicken, grill or barbecue for 15-20 minutes, turning frequently and basting with any reamining marinade. Serve with pappadums and naan, or on a bed of basmati rice coloured yellow and flavoured with a cinnamon stick, 2 cardamoms and 3 cloves.
