Indian Spiced Chicken With Beetroot Raita
Recipe: #31274
January 14, 2019
Categories: Chicken, Carrot, Cucumber, Indian, Oven Bake, No Eggs, Non-Dairy, Fresh Tomatoes, Boneless Pieces, Chicken Dinner, Indian Chicken, more
"From our weekday newspaper The West Australian. Times are estimated."
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
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