Tandoori chicken and mango

SHAPE
10 servings
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Poultry

By Food24 November 03 2009
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Ingredients (8)

30.00 ml tandoori paste
15.00 ml chutney
250.00 ml yoghurt — plain
1.00 lemon — juice only
8.00 chicken breast fillets — strips
2.00 mango — peeled and thinly sliced
1.00 fresh coriander — handful, chopped
salt and freshly ground black pepper
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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



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