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.