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Indian Spiced Chicken With Beetroot Raita

Here's how you make Indian Spiced Chicken With Beetroot Raita
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  • Servings: 4
  • Prep: 15m
  • Cook: 20m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 600 grams boneless skinless chicken breasts (fillets)
  • 1/4 cup korma curry paste
  • 1 carrot, peeled
  • 1 continental cucumber
  • 2 tomatoes, chopped
  • 1 cup coriander leaves, fresh
  • 500 grams naan bread, (4 naans specified)
  • 1 lemon, cut into wedges, to serve
  • FOR RAITA
  • 1 cup yogurt (natural)
  • 250 grams beetroot (1 beetroot, peeled, stem intact, coarsely grated)
  • 1/4 teaspoon ground cumin
  • Salt, to taste
  • Pepper, to taste
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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