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Tandoori chicken with tomato, avocado and cucumber salsa
Tandoori chicken with tomato, avocado and cucumber salsa
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Get creative with curly coral lettuce in this flavorful Indian-inspired dish for summer.
Ingredients:
  • 49.60 gm Tandoori Curry Paste (see note)
  • 36.40 gm olive oil
  • 4 single chicken breast fillets cut diagonally into 3cm-thick pieces
  • 1 green coral lettuce, leaves separated
  • 180g (2/3 cup) natural yoghurt
  • Lime wedges, to serve
  • 2 ripe tomatoes, finely chopped
  • 1 avocado, halved, stone removed, peeled, finely chopped
  • 1 Lebanese cucumber, finely chopped
  • 82.50 ml fresh coriander leaves
Instructions:
  • Mix the curry paste and half of the oil in a large glass or ceramic bowl. Add the chicken and toss until well coated. Cover with plastic wrap and refrigerate for 30 minutes to let the flavors meld.
  • Combine diced tomato, avocado, cucumber, and coriander in a small bowl to make the salsa.
  • Brush the barbecue grill or chargrill with the remaining oil and heat on medium. Grill the chicken for 3-4 minutes on each side until fully cooked. Transfer to a plate and cover with foil to keep warm.
  • Arrange the chicken and lettuce on serving plates, then generously spoon over the flavorful tomato mixture. Accompany with a dollop of tangy yogurt and lime wedges for a delightful meal presentation.

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