80 ml (⅓ c) plain yoghurt30 ml (2 tablespoon) lemon juice15 ml (1 tablespoon) chopped garlic15 ml (1 tablespoon) chopped ginger5 ml (1 teaspoon) ground cumin15 ml (1 tablespoon) ground coriander2,5 ml (½ teaspoon) paprikasalt and pepper4 chicken breasts, cubed25 g butter2 red chillies, chopped1 can (410 g) tomato puréewraps and fresh coriander to serve
Preheat the grill to high. In a bowl mix the yoghurt, lemon juice, garlic,ginger, cumin, ground coriander, paprika, salt and pepper. Add the chicken cubes and stir to coat.Grill the chicken for 10 minutes.Melt the butter in a pot over medium heat, add the chillies and the grilled chicken and cook for 5 minutes. Add the tomato purée and simmer for another 5 minutes.Serve the chicken with wraps and fresh coriander.
INFO & TIPS
Preparation time: 5 min
Cooking time: 25 min