Indian Spiced Chicken With Beetroot Raita

4
Servings
15m
Prep Time
20m
Cook Time
35m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (545.6 g)
  • Calories 718.2
  • Total Fat - 14 g
  • Saturated Fat - 2.9 g
  • Cholesterol - 129.6 mg
  • Sodium - 771.3 mg
  • Total Carbohydrate - 81.8 g
  • Dietary Fiber - 7.8 g
  • Sugars - 18.4 g
  • Protein - 65.5 g
  • Calcium - 461.4 mg
  • Iron - 7.2 mg
  • Vitamin C - 42.9 mg
  • Thiamin - 0.9 mg

Step 1

Coat chicken in curry paste and place on an oiled oven tray.

Step 2

Cook in a hot oven (200C) for about 20 minutes, or until cooked and then remove and rest for 5 minutes and then thickly slice.

Step 3

Meanwhile, make raita. Combine all ingredients in a small bowl and mix well.

Step 4

Using a vegetable peeler, peel carrot and cucumber lengthways into long, thin ribbons and place in a large bowl with tomatoes and coriander and gently combine.

Step 5

Cook naan in a frying pan over a high heat for about 1 minute on each side, or until lightly toasted.

Step 6

Serve chicken with salad, raita, naan and lemon wedges.

Tips & Variations


No special items needed.

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