The Westcountry Curry Company Tandoori Chicken Gujons
served with Green Salad, Hot Breads and Riata
Serves 4

Tandoori Chicken Ingredients
4 tsp of Westcountry Curry Co Tandoori paste
4 chicken breasts cut into strips
4-6 tsp of natural yoghurt
Lemon juice to taste
sea salt to taste

Hot Breads Naan, pitta, ciabbatta, focaccia -your choice or a selection of each!

Green Salad
4 portions of mixed lettuce leaf
1 ripe avocado skin removed and stoned, then sliced
1/2 Red Onion thinly sliced.
Sprigs of fresh parsley, coriander or Methi (fenugreek leaf)
Lemon juice to taste
Good olive or walnut oil to drizzle sea salt to taste Riata
500ml natural yoghurt
1/2 cucumber - chopped as finely as you can
2-4 tsp of WCC DDs Green Stuff Lemon juice - generous dash
Good pinch of sea salt

THE SOUTH HAMS RADIO COOKBOOK

 

 

Method

Blend the yoghurt and curry paste together and rub well into chicken. Leave in the fridge to marinate for at least 1 hour or overnight if possible.

Cook the chicken pieces, either under the grill, on a hot griddle pan, or a rack in the top of a hot oven.
Place breads in the bottom of the oven for around 5-7 mins.
Sprinkle naan and pitta with water first.
Remove when hot and keep warm under foil until ready to serve.

While the chicken is cooking, combine all the salad ingredients together, gently tossing, finishing with the oil, lemon juice and salt.
Now blend the yoghurt, cucumber and DDs green stuff, add 2 tsp of DDs first and add a little more to suit your taste.
Finish with lemon juice and salt.
Arrange on plates and serve.