Chettinad Chicken Bites with Red Pepper Salsa

Name: Chettinad Chicken Bites with Red Pepper Salsa
Cook time: 12 min
Total time: 12 min
Yield: 4
Cuisine: International
Ingredients: 550g skinless chicken breasts, cut into mini fillets; 1 tbsp. low fat thick yoghurt; 1 tbsp. Patak's Madras Paste; 0.5 tsp. black pepper, coarsely ground; 10 curry leaves, fresh or frozen (optional); 1 tbsp. desiccated coconut; 0.25 tsp. mustard seeds; 75g red pepper, sliced; 1 tbsp. fresh ginger, sliced; 50g red onion, sliced; 0.5 Juice of a lemon; for garnish Fresh mint; Few sprays 1-cal oil; to taste salt

Over a year ago 3,079 views

Cook: 12 mins

Serves: 4

Main Course

Ingredients

550g skinless chicken breasts, cut into mini fillets
1 tbsp. low fat thick yoghurt
1 tbsp. Patak's Madras Paste
0.5 tsp. black pepper, coarsely ground
10 curry leaves, fresh or frozen (optional)
1 tbsp. desiccated coconut
0.25 tsp. mustard seeds
75g red pepper, sliced
1 tbsp. fresh ginger, sliced
50g red onion, sliced
0.5 Juice of a lemon
for garnish Fresh mint
Few sprays 1-cal oil
to taste salt

Accompaniment

Description

Inspired by the sensational southern shores of India these chicken bites are ideal for a fast, fuss free, al fresco supper.

Method

1
1. In a bowl marinate the chicken with Patak’s Madras Paste and yoghurt.

2. Remove the chicken from the marinade. (For a more intense flavour, cover and refrigerate the marinated chicken for two hours or even overnight.) In a pan spray some 1-cal oil and cook the marinated chicken on a medium flame for seven 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 one 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 alongside Patak’s cooling Mint and Cucumber Raita. Tastes sublime!