Recipe

TANDOORI CHICKEN AND QUKE® SALAD CUPS

6
Serves
10 MINS
Prep Time
5 MINS
Cook Time
8
Ingredients
Ingredients
Method
  • 250g Qukes® baby cucumbers
  • 500g chicken tenderloins, trimmed, roughly chopped
  • 1 tbs Tandoori paste
  • 1 cup natural yoghurt
  • 2 tbs vegetable oil
  • 1/4 cup mango chutney
  • 1/4 iceberg lettuce, shredded
  • mint leaves and roti bread, warmed to serve
  1. Combine chicken, tandoori paste and 1 tablespoon of the yoghurt in a bowl. Stir to coat.
  2. Heat a non-stick frying pan over a medium to high heat. Add oil and swirl to coat, add the chicken. Cook, stirring occasionally for 5 minutes or until cooked through. Remove to a bowl.
  3. Combine chutney and remaining yoghurt, spoon mixture evenly among six 225ml serving cups. Top with lettuce.
  4. Cut the Qukes® lengthways into quarters. Arrange in cups around inside edge. Spoon chicken over lettuce. Top with mint leaves. Serve with roti bread.
Tip: You can replace the Tandoori past with satay if you like