I made this for Sunday lunch a couple of weeks ago and it was a real success not just with the adult members of the party but also with my 2 year old nephew.
* 6 Chicken Breasts
* 1 pot of Garam Masala Paste (this can be bought at Waitrose)
* 600g of Natural Yogurt – choose a creamy style such as Greek
- Combine Yoghurt and Paste together in dish then place chicken in the Marinade, ensuring the pieces are completely coated
- Put in fridge and Marinate for between 8 & 24 hours
- Remove from fridge about 30mins before cooking to bring up to room temperature
Bake in over for between 20 & 30mins till Chicken is cooked through
- Serve alongside Spicy Eggplant Salad
Spicy Eggplant Salad
* 3 large Eggplants (cut into rounds about ½ cm thick)
* 300g approx. of Cherry/Baby Plum Tomatoes (chopped in half)
* Handful of loosely chopped Coriander
* Handful of loosely chopped Mint
* Juice of 1 Lime
* 2 small red Chilli’s (finely chopped) or a couple of teaspoons of Chilli Flakes
* Olive Oil
* Salt to taste
- Drizzle chopped Eggplants in a little Olive Oil (do not saturate), then grill till lightly browned on each side, then place in bowl and cover immediately with cling film to keep heat and therefore moisture in (by doing this you need far less Olive Oil and it makes for a far lighter and tastier dish).
- After about 10-30mins, remove cling film and cut Eggplant rounds into quarters
Mix your Eggplants with the Tomato, Chilli, Mint & Coriander, then dress with the Lime Juice
Serve the chicken and salad with a dip of yoghurt and finely diced cucumber.
* This salad also is a great accompaniment to firm white fish (ie. Bara, Cod, Sword Fish) dressed Moroccan Spices. Enjoy!!
Note: If you want to Bulk up this meal and make it more substantial I suggest serving with either Jasmine or Basmati Rice, which you can flavor with a bit of Curry Powder and if you have the time fry some Egg and Spring Onions and serve through!!
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