Tandoori Chicken with Potato Mint Salad
Serves 4, Prep and Cook: 40 mins
12 chicken tenderloins
(600g) 2 tblsps tandoori curry paste
200g tub natural Greek yoghurt, to serve
POTATO MINT SALAD
600g chat potatoes, halved
150g green beans, trimmed, halved
½ small red onion, thinly sliced
¹⁄ ³ cup fresh mint leaves
2 tblsps lime juice
1 tblsp olive oil
1 To make potato mint salad, cook potatoes in a large saucepan of boiling water for about 15 to 20 minutes
2 Add beans to a medium saucepan of boiling water. Boil for about 2 minutes, or until just tender. Drain. Rinse under cold water. Drain.
3 Place chicken in a large bowl. Rub all over with paste.
4 Heat an oiled, large frying pan over a medium to high the base of your dishwasher between loads. 2 Use a mixture of ¼ cup soda to 1 litre warm water to clean smelly plastic containers. Rinse well with warm water. 3 To keep your kitchen sink sparkling, sprinkle dry soda on a damp cloth and give your heat. Add chicken in two batches. Cook for about 3 minutes on each side, or until cooked through.
This story is from the October 26, 2020 edition of New Idea.
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This story is from the October 26, 2020 edition of New Idea.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
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