Yoghurt chicken with carrot salad for $2.90 per serve
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natural yoghurt, 1/2 cup
cumin seeds, 2 tablespoons
paprika, 2 teaspoons
garlic, 2 cloves, crushed
chilli flakes, 1/2 teaspoon
chicken breast, 500g, cut into strips
carrots, 2, peeled, cut into matchsticks
green onions, 3, sliced diagonally
coriander leaves, 1/2 cup
olive oil, 2 tablespoons
cider vinegar, 1 tablespoon
garlic, 1 small clove, crushed
- In a food processor, combine all the ingredients except chicken. Process until smooth. Season to taste.
- Place chicken in a shallow dish and pour yoghurt mixture over. Cover and chill at least 1 hour.
- SALAD: In a large salad bowl combine carrot, onion and coriander. In a small jug whisk oil, vinegar and garlic together. Season to taste. Drizzle over salad when ready to serve.
- Heat a char-grill pan or barbecue on medium. Brush with a little oil and cook chicken 2-3 minutes each side, until just cooked through. Serve with salad.