Serves 4 . Preparation time 10 minutes. Cooking time 25 minutes.
4 chicken breasts, skin on
1 tablespoon tikka masala or curry powder
1 tablespoon oil, plus extra
3 tablespoons chunky chutney (Peppadew or mango)
a small bunch of coriander, chopped zest and juice of 1 lime or 1/2 lemon
1/2 cup coconut milk
1 cucumber salad leaves
1 small red onion, thinly sliced
4 poppadoms, fried (optional)
• Rub the masala and oil into the chicken breasts. Make a dressing by mixing the chutney, coriander, lime zest and juice with the coconut milk in a jug.
• Braai the chicken over hot coals undisturbed for 7 minutes skin-side down to brown it nicely. Turn the breasts and move to a cooler spot. Braai for 10 minutes, turn and braai for another 5 minutes or until cooked through.
• Remove the chicken from the braai and put it on a platter. Drizzle with a few tablespoons of dressing and rest under a piece of foil before slicing.
• Make a salad by cutting the cucumber into ribbons using a potato peeler. Arrange the cucumber, salad leaves and onion on a platter.
• Serve slices of chicken with the salad and the rest of the dressing. You can also quickly fry (or microwave) some poppadoms and serve on top of the salad.
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