Cat took part in our Natco Recipe Challenge and created this dish perfect for sharing, so invite your friends over and have a Curry for Change evening!
2 clove-sized pieces of NATCO dried ginger
1 tsp of NATCO dried turmeric
1tsp of NATCO cumin seeds
1 tsp of NATCO white peppercorns
4 skinless, boneless chicken breasts, cut into chunks
600mls of low fat, natural yogurt
2 cloves of fresh garlic
1 tsp salt
Pinch of dried chilli flakes
A few drops of orange food colouring
Large handful of mint leaves
1/2 a cucumber, grated
I chose to make this dish because it is simple, healthy and colourful. It is perfect for sharing, and makes use of a variety of Natco spices.
- In a bowl, mix the chicken pieces, lemon juice and a large pinch of salt. Set aside for 20 minutes.
- Add the natural yogurt, spices, garlic and salt to a food processor. Mix until blended, then add a few drops of orange food colouring. Pour the marinade over the chicken pieces, and refrigerate for 6 - 24 hours.
- Once ready, push the chicken pieces onto the wooden skewers (leaving a little space between each piece) and grill in the oven for 12-15 minutes, until cooked. Serve over salad leaves drizzled with lemon juice.
- For the raita, mix the yogurt, mint, lemon juice, salt and cucumber in a bowl. If you want a smoother consistency, briefly blitz it in a food processor. Serve alongside the chicken.
For more recipes and gorgeous food photography, visit Cat's site www.feedingthecat.co.uk