1 chicken portions
1 tsp fresh red ground chillies
1 tsp salt
1 tsp chilli power
½ tsp lemon pepper
¼ tsp turmeric
1 tsp crushed cumin
2 Tbsp mustard sauce
2 Tbsp Mayonnaise
3 Tbsp tomato puree
4 cloves garlic
2 Tbsp olive oil
Avocado salad:
3 Tbsp olive oil
2 cloves garlic
¼ cup lemon
2 tsp crushed red chillies
1 avocado, sliced
½ cup low fat yoghurt
Salt & pepper to taste
¼ cup fresh coriander leaves
Peppers
Marinate chicken with spices, lemon juice, mustard sauce, mayonnaise and tomato puree.
Leave aside for 1 hour
Heat olive oil and fry the garlic until light pink.
Add the marinated chicken and cook on high for a few minutes.
Reduce heat and add ¼ cup water.
Cook on low heat until chicken is tender and little sauce remains.
For salad place in a bowl
Heat oil and fry garlic until light pink
Add lemon juice and crushed red chillies.
Chop ¾ cup of the avocado and add to salad.
Add yoghurt, salt and pepper to taste.
Place on a platter and garnish with avocado slices, coriander leaves and peppers.
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