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For the Chettinad chicken bites
550g (1lb 3½oz) skinless chicken breasts, cut into mini fillets
1tbsp low-fat thick yoghurt
1tbsp Madras paste
For the Red Pepper Salsa
½tsp black pepper, coarsely ground
10 curry leaves, fresh or frozen (optional)
1tbsp desiccated coconut
¼tsp mustard seeds
75g (3oz) red pepper, sliced
1tbsp fresh ginger, sliced
50g (2oz) red onion, sliced
Juice of half a lemon
Fresh mint, for garnish
Few sprays of 1-cal oil
Salt to taste
1. In a bowl, marinate the chicken with Madras paste and yoghurt.
2. Remove the chicken from the marinade. (For a more intense flavour, cover and refrigerate the marinated chicken for 2 hours or even overnight.) In a pan, spray some 1-cal oil and cook the marinated chicken on a medium flame for 7 minutes, turning occasionally to prevent the chicken from burning. Alternatively cook the chicken on a hot griddle pan or bbq.
3. Remove the chicken from the pan, spray some more 1-cal oil and add the mustard seeds. Once they start popping, add the red onions and black pepper. After a minute, add the desiccated coconut, red pepper, ginger and curry leaves (if using). Sprinkle in some water if the mixture starts to stick.
4. Stir-fry for 2 minutes. Check the seasoning and add salt if required. Squeeze in the lemon juice before removing from the heat and garnish with some fresh chopped mint. Serve with mint and cucumber raita. Tastes sublime!
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