Tandoori-Style Chicken Bowl

tandoorichickbowl

Serves 4

Ingredients

700g chicken thighs, boneless and skinless
2 baby gem lettuce, leaves separated
500g zoodles
½ cup extra-virgin olive oil
juice of 1 lemon
1 cucumber, sliced into lengths
200g mini Rosa tomatoes, halved
½ red onion, finely chopped
80g almonds, flaked and toasted
extra lemon or limes, to serve
For the marinade:
1 tbsp curry powder
1½ cups double cream yoghurt
juice of 1 lemon
Himalayan salt and black pepper

Method

  1. For the marinade: Mix the well. Place the chicken in a bowl and pour the marinade over it, stir to combine, then let it stand for 30 minutes.
  2. Heat a griddle pan. Cook the chicken for 4–5 minutes on each side until the chicken is cooked through. Set it aside and keep it warm.
  3. To assemble: Toss the lettuce and zoodles with the olive oil and lemon juice. Divide the salad between 4 bowls, divide the remaining ingredients between the bowls and add the chicken.
  4. To serve: Serve immediately with extra lemon or limes.

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Recipe Types

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