Preparation time is 35minutes
Cook time is 15minutes
Total time is 50minutes
Serve is for 12 people
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Difficulty level: 3 out of 4
15 Ingredients
Number of servings
12
- 2 cloves garlic, crushed
- 1/4 cup currants
- 1tablespoons mustard seed
- 3 carrots, peeled, finely grated
- 1/2 cup fresh coriander leaves
- 1 cucumber, sliced
- 1/4 cup mint leaves, chopped
- 1/2 small red onion, thinly sliced
- 1/3 cup shredded coconut
- 3 chicken breast fillets
- 3tablespoons tandoori paste
- 1 cup Greek yoghurt
- 12 brioche slider buns, split
- 3tablespoons plain yoghurt
- 2tablespoons vegetable oil
Nutrition per serving
1240kJ
Protein
21.2grams
Sugars
6.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Thinly slice chicken on an angle. Combine paste and yoghurt in a snap-lock bag. Add chicken, seal bag and rub well to coat. Chill for 20 minutes.
Step 2 of 4
Meanwhile, for the salad, soak currants in boiling water for 5 minutes. Combine carrot, onion and coconut in a bowl. Heat oil in a small pan. Add mustard seeds and when they begin to pop, remove from heat. When popping stops, pour hot oil over carrot mixture and toss. Drain currants; toss into salad with coriander.
Step 3 of 4
For the raita, combine all ingredients.
Step 4 of 4
Heat a chargrill over medium heat. Cook chicken for 2 minutes each side or until cooked through. Pile salad, chicken, cucumber and raita on bun bases, then finish with bun tops. Tip 1: Use Patak's Raita instead, if you like. Tip 2: As a delicious alternative to tandoori chicken, try lamb sliders by substituting rogan josh curry paste and lamb leg steaks at step 1.
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