Indian Chicken With Raita
1/3 cup natural yoghurt
2 tblspns korma curry paste
60ml fresh lime juice
4 small breast fillets, sliced horizontally
100g baby rocket leaves
1 small red onion, thinly sliced
1/2 cup natural yoghurt
1 lebanese cucumber, halved, deseeded, chopped
1 clove garlic, crushed
Preparation time: 1 hour
Combine the yoghurt, curry paste and 2 tablespoons of lime juice in a shallow glass or ceramic dish. Add the chicken and turn to coat. Cover and place in the fridge for 30 minutes to marinate.
Meanwhile, to make the raita, combine the yoghurt, cucumber and garlic in a medium bowl.
Preheat a barbecue grill or chargrill over high heat. Spray chicken with olive oil spray. Cook for 2-3 minutes each side or until golden.
Combine rocket, onion and remaining lime juice in a bowl. Season with pepper. Divide chicken and salad among serving plates. Top with the raita and serve.