Chicken tikka with couscous & mint yoghurt

Photography by Steve Brown

Quicker than takeaway, this delicious dish is served with a cooling mint-yoghurt dressing.

8 chicken thigh cutlets 60g (1/4 cup) tikka masala curry paste 1 x 165g can coconut milk 250ml (1 cup) natural yoghurt 1 cup firmly packed mint leaves 1/4 cup firmly packed coriander leaves 2 shallots, ends trimmed, thinly sliced 1 small garlic clove, crushed 1 tsp finely grated fresh ginger 1 x 200g pkt Ainsley Harriott Spice Sensation Cous Cous Fresh mint leaves, extra, to serve

Preheat oven to 210°C. Line a baking tray with foil. Place a wire rack on the tray.

Cut four 1cm-deep slashes in the top of each chicken thigh, almost to the bone. Combine the chicken, curry paste and coconut milk in a bowl. Place the chicken on the wire rack. Bake in oven for 20 minutes or until the chicken is cooked through.

Meanwhile, place the yoghurt, mint, coriander, shallot, garlic and ginger in the bowl of a food processor and process until well combined. Transfer to a bowl and cover with plastic wrap. Store in the fridge.

Prepare the couscous following packet directions.

Divide the couscous and chicken among serving dishes. Top with the yoghurt mixture and extra mint leaves. Serve immediately.

Tip: To help the chicken cook faster, make the slashes in the chicken thigh cutlets about 1cm deep. This will also let the marinade soak right into the chicken and give a more intense flavour.

Barbecued lamb with couscous & tzatziki: Omit curry paste, coconut milk, coriander and ginger. Replace the chicken with 4 (about 150g each) lamb rump steaks. Reduce the mint to 2 tbs chopped fresh mint. Reduce yoghurt to 125g (1/2 cup) natural yoghurt. Preheat a barbecue flat plate or frying pan on medium-high. Cook the lamb for 4-5 minutes each side for medium. Combine the shallot, 1 Lebanese cucumber, coarsely grated, excess moisture removed, yoghurt, mint and garlic in a bowl. Serve with the lamb, extra mint leaves and couscous.

Chicken schnitzel with avocado cream: Omit curry paste, coconut milk, yoghurt, mint, shallot, garlic, ginger and couscous. Replace chicken with 4 (about 150g each) crumbed chicken schnitzels. Reduce coriander to 2 tbs chopped coriander. Heat 2 tbs olive oil in a frying pan over medium heat. Cook chicken for 3 minutes each side. Combine coriander, 1 avocado, halved, stone removed, peeled, finely chopped, 1 tbs fresh lemon juice, 2 tsp sweet chilli sauce and 2 tbs light sour cream in a bowl. Season with salt and pepper. Serve with chicken, mixed salad leaves and grape tomatoes.

Piri piri prawns with mango salsa: Omit the coconut milk, yoghurt and garlic. Replace chicken with 24 large peeled green prawns. Replace the curry paste with 1-2 tsp piri piri seasoning. Replace the shallots with 1/4 red onion, finely chopped. Reduce mint to 2 tbs chopped fresh mint. Reduce coriander to 1 tbs chopped coriander. Reduce the ginger to 1/2 tsp finely grated fresh ginger. Combine the mint, coriander, shallot, ginger, 1 mango, peeled, finely chopped, 2 tsp brown sugar and 2 tsp fresh lemon juice in a bowl. Heat 1 tbs oil in a frying pan over medium-high heat. Cook prawns for 2-3 minutes each side or until prawns curl and change colour. Serve with mint mixture and couscous.

Bring on spring with gorgeous lamb recipes, salad recipes and strawberry & pineapple recipes.

Good Taste - February 2008, Page 41
Recipe by Kathy Knudson

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