Chettinad Chicken Bites with Red Pepper Salsa
recipe
Chettinad Chicken Bites with Red Pepper Salsa
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Inspired by the sensational southern shores of India these chicken bites are ideal for a fast, fuss-free, alfresco supper.
Ingredients
- For the Chettinad Chicken Bites:
- 550g (1lb 3 1/2oz) skinless chicken breasts, cut into mini fillets
- 1 tbsp low fat thick yoghurt
- 1 tbsp Patak's Madras Paste
- For the Red Pepper Salsa:
- 1/2 tsp black pepper, coarsely ground
- 10 curry leaves, fresh or frozen (optional)
- 1 tbsp desiccated coconut
- 1/4 tsp mustard seeds
- 75g (3oz) red pepper, sliced
- 1 tbsp fresh ginger, sliced
- 50g (2oz) red onion, sliced
- Juice of half a lemon
- Fresh mint, for garnish
- Few sprays of 1-cal oil
Serves:
4
Preparation:
10
Cook Time:
12
Total Time:
22min
Directions
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- In a bowl marinate the chicken with Patak's Madras Paste and yoghurt.
- Remove the chicken from the marinade. (For a more intense flavour, cover and refrigerate the marinated chicken for two hours or even overnight.) In a pan spray some cal oil and cook the marinated chicken on a medium flame for seven minutes, turning occasionally to prevent the chicken from burning. Alternatively cook the chicken on a hot griddle pan or bbq.
- Remove the chicken from the pan, spray some more cal oil and add the mustard seeds. Once they start popping add the red onions and black pepper. After one minute, add the desiccated coconut, red pepper, ginger and curry leaves (if using). Sprinkle in some water if the mixture starts to stick.
Source: Patak's Indian Summer recipes
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