Tandoori Chicken with Mango Chutney Dressing

1. In a large bowl combine 150g of the yoghurt with Shemin’s Indian Curry Paste, peanut oil and Shemin’s Tandoori Spice Blend. Season to taste. Mix the chicken with the yoghurt mixture and cover with cling film. Place in fridge for at least 30 minutes to marinate.
2. Use a vegetable peeler to slice cucumbers lengthways into thin ribbons. Shred the lettuce. Place in a large bowl with the coriander, mint and cashews.
3. To make the mango chutney dressing. Add Shemin’s Mango Chutney, lemon juice and oil and whisk to combine. Season with salt and pepper.
4. Heat oil in a large frying pan over high heat. Add half the chicken and cook, turning occasionally, for 5 minutes or until golden brown and cooked through. Transfer to a plate. Repeat with remaining chicken. You can also cook the chicken under a hot grill until cooked through and charred.
5. Add the chicken to the salad mixture. Divide among serving plates. Drizzle over the mango dressing. Dollop the remaining yoghurt over and serve with Shemin’s Quick & Easy Microwave Poppadoms.

Tips:

• You can use other oils such us olive, sunflower, rapeseed or vegetable oil.
• Our poppadoms can be microwaved in 30 seconds with no oil needed! You can also fry them in oil if you wish.