Tandoori chicken and mango

Recipe from: 11/1/2001 12:00:00 AM
Ingredients 8
Servings 10
Time

Ingredients

  • 30
    ml
    tandoori paste
  • 15
    ml
    chutney
  • 250
    ml
    plain yoghurt
  • 1
    lemon (juice only)
  • 8
    chicken fillets, cut in half, and then lengthways into strips
  • 2
    mangoes, peeled and cut into long slivers
  • 1
    handful coriander
  • salt and ground pepper
 

Method

 
Combine tandoori paste, chutney, yoghurt and lemon juice. Pour over chicken. Marinate overnight, or for at least 2 hours, in the fridge. Place chicken in a baking tray, brush with marinade and grill for 10 minutes, basting occasionally to keep moist. Leave chicken to cool slightly. Thread on to porcupine quills and place mango on top. Decorate with coriander and season with salt and pepper. Serve at room temperature. Total values: 8 723,8 kJ; 98,7 g carbohydrate; 211,7 g protein; 89,6 g fat
 

Read more on: poultry  |  grill
 

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