麻豆社

Ingredients

250ml plain yogurt (buy a large pot so you have enough over for the raita below)
400g chicken (breast or boneless thigh)
Tablespoon chopped ginger
4 cloves garlic crushed
Juice of quarter of a lemon
100g fresh coriander leaves and stalks
2-4 fresh chillies to taste
Salt to taste
Handful of cherry tomatoes or 1 large one
4 Flatbreads
Mixed salad leaves

For the Raita
A quarter cucumber roughly chopped
4 tablespoons yogurt
Pinch of garam masala
Salt and pinch of sugar to taste

Method

1. Blitz the garlic, ginger and lemon juice in a blender. Add a couple of tablespoons of water to make a smooth paste.

2. Pour the paste mix over the chicken and marinade for a minimum of 30 minutes or overnight in the fridge.

3. Now blitz the tomatoes, chillies, coriander and again add a couple of tablespoons of water to make a thick smooth paste.

4. Heat a non stick frying pan with a teaspoon or so of oil until good and hot and sear the chicken pieces quickly so the marinade doesn't burn.

5. Turn the heat right down to its lowest and add the coriander paste mix and the yogurt and cover the pan with a lid so the sauce doesn't evaporate and burn. Cook gently until the chicken is cooked through and add a few tablespoons of water if you think the sauce is becoming too thick. Taste the sauce and season with salt.

6. While the chicken is cooking make your raita. Simply mix all of the raita ingredients together, so the cucumber, yogurt, salt, sugar and garam masala.

7. When the chicken is cooked, place your flatbreads in the microwave and warm through, this usually only takes around 30 seconds.

8. Put a flatbread on your plate, top with mixed salad leaves, then some skinny green chicken and a yummy dollop of cucumber raita.

Then enjoy your skinny green dinner without any shred of guilt! Happy New Year from Penny Smith x

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