Tamarind chicken with tomato & mint salad
A fast and healthy after-work supper that takes minutes to prepare
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 20 mins
Cook 10 mins
Low-fat
- Soak wooden skewers for 10 minutes, or use metal ones. Cut the chicken into chunks and put in a bowl with the tamarind, ginger and 2 tsp of the chilli powder. Add a pinch of sugar, season, then toss everything well and leave to marinate for 10 minutes.
- Mix the tomatoes, onion, mint, green chilli, the remaining chilli powder and the lemon juice. Season and mix well. thread the meat onto the skewers and grill on a high heat, turning, until golden and cooked through (about 8 minutes). Serve with the salad, and a lemon cheek.
Per serving
195 kcalories, protein 36g, carbohydrate 7.7g, fat 2.4 g, saturated fat 0.7g, fibre 1g, salt 1.27 g
Recipe from olive magazine, May 2010.
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Ingredients
- 4 skinless chicken breasts
- 3 tbsp tamarind purée (find it in the spice aisle - Bart do a good one)
- small chunk root ginger , peeled and grated
- 3 tsp mild chilli powder
- pinch golden caster sugar
- 250g cherry tomatoes , halved
- ½ small red onion , sliced
- handful mint leaves, chopped
- 1 green chilli , seeded and sliced
- 1 lemon ,½ juiced, ½ cut into wedges or cheeks, to serve
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 20 mins
Cook 10 mins
Low-fat
Ingredients
- 4 skinless chicken breasts
- 3 tbsp tamarind purée (find it in the spice aisle - Bart do a good one)
- small chunk root ginger , peeled and grated
- 3 tsp mild chilli powder
- pinch golden caster sugar
- 250g cherry tomatoes , halved
- ½ small red onion , sliced
- handful mint leaves, chopped
- 1 green chilli , seeded and sliced
- 1 lemon ,½ juiced, ½ cut into wedges or cheeks, to serve
Per serving
195 kcalories, protein 36g, carbohydrate 7.7g, fat 2.4 g, saturated fat 0.7g, fibre 1g, salt 1.27 g
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20 June 2010
Marianne rated this recipe
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22 August 2010
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15 January 2011
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01 March 2011
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12 May 2011
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