• Yoghurt Garam Masala Chicken Salad (G-F)
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Yoghurt Garam Masala Chicken Salad (G-F)

Yoghurt Garam Masala Chicken Salad (G-F)

  1. 1 Each Zucchini
  2. 1 tsp White Wine (or Other) Vinegar - PANTRY ITEM
  3. 0 Each Salt & Pepper - PANTRY ITEM
  4. 1 Each Red Onion
  5. 2 tbsp Greek Yoghurt - PANTRY ITEM
  6. 5 g Ginger
  7. 1 tsp Garam Masala
  8. 150 g Free Range Chicken Breast
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 5 g Coriander
  11. 1 tbsp Cashew Nuts
  12. 1 Each Carrots
  13. 30 g Baby Spinach
  1. 1 Each Zucchini
  2. 2 tsp White Wine (or Other) Vinegar - PANTRY ITEM
  3. 0 Each Salt & Pepper - PANTRY ITEM
  4. 1 Each Red Onion
  5. 3 tbsp Greek Yoghurt - PANTRY ITEM
  6. 10 g Ginger
  7. 1 tsp Garam Masala
  8. 300 g Free Range Chicken Breast
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 10 g Coriander
  11. 2 tbsp Cashew Nuts
  12. 1 Each Carrots
  13. 60 g Baby Spinach
  1. 2 Each Zucchini
  2. 3 tsp White Wine (or Other) Vinegar - PANTRY ITEM
  3. 0 Each Salt & Pepper - PANTRY ITEM
  4. 2 Each Red Onion
  5. 5 tbsp Greek Yoghurt - PANTRY ITEM
  6. 15 g Ginger
  7. 2 tsp Garam Masala
  8. 450 g Free Range Chicken Breast
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 15 g Coriander
  11. 3 tbsp Cashew Nuts
  12. 2 Each Carrots
  13. 90 g Baby Spinach
  1. 2 Each Zucchini
  2. 4 tsp White Wine (or Other) Vinegar - PANTRY ITEM
  3. 0 Each Salt & Pepper - PANTRY ITEM
  4. 2 Each Red Onion
  5. 6 tbsp Greek Yoghurt - PANTRY ITEM
  6. 20 g Ginger
  7. 2 tsp Garam Masala
  8. 600 g Free Range Chicken Breast
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 20 g Coriander
  11. 4 tbsp Cashew Nuts
  12. 2 Each Carrots
  13. 120 g Baby Spinach
  1. 3 Each Zucchini
  2. 6 tsp White Wine (or Other) Vinegar - PANTRY ITEM
  3. 0 Each Salt & Pepper - PANTRY ITEM
  4. 3 Each Red Onion
  5. 9 tbsp Greek Yoghurt - PANTRY ITEM
  6. 30 g Ginger
  7. 3 tsp Garam Masala
  8. 900 g Free Range Chicken Breast
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 30 g Coriander
  11. 6 tbsp Cashew Nuts
  12. 3 Each Carrots
  13. 180 g Baby Spinach

Prep:

  1. Rinse baby spinach.
  2. Rinse and peel zucchini into thin ribbons.
  3. Peel carrots into thin ribbons.
  4. Peel, halve and thinly slice onion.
  5. Peel and finely grate ginger.
  6. Wash and finely chop coriander.

Method:

  1. Serve chicken with salad. Top with yoghurt mixture. Garnish with pepper.
  2. Process ginger, garam masala, 3/4 of the yoghurt and half the onion in a blender until smooth. Season with salt and pepper. Add to the chicken, mix well and leave to marinate for 10 minutes.
  3. Remove chicken and discard marinade. Heat an oiled grill plate or non stick frying pan over a medium to high heat. Add chicken in a single layer. Cook for about 2 minutes on each side, or until tender.
  4. To make salad, combine remaining onion, carrots, zucchini,spinach and nuts in a bowl. Mix vinegar, coriander and remaining yoghurt and season well with salt & pepper.
  5. Cut chicken lengthways into three pieces. Place in a bowl.
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