Tandoori chicken and cauliflower with herby raita
prep: 15 minutes
cook: 25 minutes
serving: 2
Nutrition Facts
each serving
KCal
514
Carbs
35.9g
fiber
7.4g
Protein
67.4g
Fat
9.5g
Saturates
2.6g
Sugars
17.4g
Salt
1.22g
Fruit/Veg Portion
-
Ingredients
all 9 types- 300ml low-fat plain yogurt
- 1tbsp curry or tikka paste
- 2 large chicken breasts
- 300g cauliflower florets
- 10cm cucumber
- 2tbsp chopped fresh mint
- 2tbsp chopped fresh
- coriander
- 2 mini wholemeal pittas
Directions
4 steps in totalStep 1
Preheat oven to 190°C/gas 5. In a large bowl, stir together 150ml ofthe yogurt and paste. Cut each chicken breast into four pieces and add to the sauce with the cauliflower. Toss to combine.
Step 2
Oil a baking sheet and spread out the cauliflower. Cook in the oven for 10 mins. Add the chicken and cook for a further 15 mins until tenderand browning.
Step 3
For the herby raita, grate the cucumber, then cup in your hands and squeeze to remove as much liquid as possible. Put in a bowl with the remaining yogurt. Finely chop the mint and coriander and stir into the yogurt.
Step 4
Lightly toast the pitta. Serve the chicken and cauliflower with the warm bread topped with raita.
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