Ingredients
For the chicken
90 mls (6 tablespoons) Greek yoghurt
2 1/2 mls (½ teaspoon) salt
2 1/2 mls (½ teaspoon) chilli powder
10 mls (2 teaspoons) cumin powder
2 1/2 mls (½ teaspoon) garam masala
2 1/2 -cms (½-inch) piece root ginger, peeled and grated
1 clove garlic, crushed
Juice of half a lemon
2 (140g) chicken breast fillets, skinned
Scotch bonnet vinaigrette
50 mls light olive oil
40 mls lemon juice
30 mls (2 tablespoons) water
Salt to taste
2 cloves garlic, peeled and crushed
2 scotch bonnet chilli, seeds removed and chopped
One large pinch of sugar
For the salad
1 (90g) piece naan bread
100 grams (4 ounces) cucumber, finely sliced
1 large plum tomato, deseeded and finely sliced
30 mls (2 tablespoon) finely chopped red onion or shallot
45 mls (3 tablespoon) fresh pomegranate seeds
30 grams coconut shavings or flakes, fresh or dried
30 grams chilli cashews (see below)
2 handfuls of Romaine lettuce
1 handful of baby salad leaves
1 long red chilli, deseeded, and finely sliced for garnish (optional)
Description
Foodista
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