- 4 skinless boneless chicken breasts
- drizzle olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 tbsp garam masala
Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…
- 1 large ripe mango
- ½ cucumber
- ½ small red onion
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- handful fresh coriander leaves
- 4 tbsp soured cream or natural yogurt
- grated zest and juice ½ lime
The same shape, but smaller than…
- warm naan bread, to serve
Heat a griddle or frying pan until hot. Rub the chicken with oil, garam masala and a good pinch of salt. Cook for 6 minutes on each side or until slightly charred and cooked through.
Peel and slice the mango into slim wedges. Halve the cucumber lengthways and slice thickly at an angle. Thinly slice the onion. Toss the salad ingredients together with the coriander and pile onto plates.
Mix the soured cream or yogurt with the lime zest and juice, season and dollop beside the salad. Cut the chicken in half or into thirds diagonally, arrange next to the salad and serve with naan bread.
Give it a twistTry rubbing the chicken with a Cajun or fajita spice mix instead of the garam masala.