Spicy chicken with fried parsley rice for $9.30

1. Cut three slits across each chicken cutlet. In a large bowl, combine yoghurt, ginger, garlic, turmeric and chilli powder, and season to taste. Add chicken, tossing to coat. Chill, covered, for 30 minutes.
   
2. Preheat oven to moderately hot, 190°C. Line a baking tray with foil.
   
3. Arrange chicken on prepared tray. Bake for 20-25 minutes, until golden and cooked through.
   
4. FRIED PARSLEY RICE. Meanwhile, heat oil in a frying pan on medium. Saute onion for 2-3 minutes, until tender. Add cold rice and cook, stirring, for 3-4 minutes, until rice is hot. Mix in parsley and serve with chicken. Accompany with salad.

• Use disposable gloves when handling chicken, as turmeric will stain your skin.

Also in the mag this week:

True life

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