2 Chicken breasts
2 Flat breads
1 Red onion
1/2 Cucumber
60 g Fresh coriander; (2oz)
Olive oil
250 g Natural yoghurt; (9oz)
2 Lemons; juice of
1 tb Ground coriander
1/2 tb Ground cumin
1/2 tb Garam masala
1/4 tb Cayenne pepper
2 tb Paprika
4 Cloves garlic
1 1 inch piece ginger
Rub the onion with some of the lemon juice and season with a little salt.
In a coffee grinder place the remainder of the lemon juice, ground
coriander, cumin, masala, cayenne pepper, paprika, garlic and fresh ginger
and blitz to a pulp.
Add 2/3 natural yoghurt and blitz again. Spoon in to a bowl and add the 2
chicken breasts making sure these are well coated in the pulp. Allow to
marinate for at least one hour. Overnight is good.
Finely slice the red onion and wash under cold running water. Place in a
bowl. Peel and de-seed the cucumber. Slice finely and add to the red onion.
Chop the fresh coriander and add this along with the remainder of the
yoghurt.
Heat a heavy based pan very hot and with a little oil seal the chicken
breasts on both sides. Place into a hot oven for 6-8 minutes until the
chicken is cooked.
Grill the flat bread and make an incision with a sharp knife and fill with
some of the red onion. Slice the chicken into strips and place on top.
Serve
Yields
1 servings