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Low-fat Indian-spiced chicken with tomato salad

  • 0:25 Prep
  • 0:10 Cook
  • 4 Servings


  • 2 garlic cloves, crushed
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon garam masala
  • 2 teaspoons ground coriander
  • 3/4 cup 99.8% fat free yoghurt
  • 2 tablespoons lemon juice
  • 2 (550g) chicken breast fillets, halved horizontally
  • 2 vine-ripened tomatoes, chopped
  • 1/2 small red onion, finely chopped
  • 1 medium Lebanese cucumber, cut into ribbons
  • 1/2 cup fresh coriander leaves
  • Lemon wedges, to serve


  • 1
    Combine garlic, turmeric, garam marsala, coriander, 1/4 cup yoghurt and half the lemon juice in a bowl. Add chicken. Turn to coat. Refrigerate for 20 minutes, if time permits.
  • 2
    Place tomato, onion and remaining lemon juice in a bowl. Season with salt and pepper. Stir to combine.
  • 3
    Spray a large non-stick frying pan with oil. Heat over medium heat. Cook chicken fillets, for 4 to 5 minutes each side, or until just cooked through. Place chicken on plates. Top with cucumber ribbons, tomato mixture and coriander leaves. Serve with remaining yoghurt and lemon wedges.

Source: taste.com.au


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