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Categories:
yellow curry plain yogurt sugar paprika fresh ginger red onion clove garlic chicken breasts olive oil lemon juice mangoes salad greens arugula raisins peanuts
Viewed: 39 - Published at: 7 years agoIngredients
- 1/2 teaspoon yellow curry paste mixed with 1 tsp water
- 1/3 cup plain yogurt
- 1 pinch sugar
- 1 pinch paprika
- 1 teaspoon fresh ginger peeled and grated
- 1 red onion peeled, 1/2 diced, 1/2 cut into strips
- 1 clove garlic peeled and finely diced
- 2/3 pound chicken breasts cubed
- 7 tablespoons olive oil
- 4 tablespoons lemon juice
- 2 mangoes ripe, peeled, stone removed and diced
- 8 ounces mixed salad greens
- 5 ounces arugula
- 2 tablespoons raisins
- 4 tablespoons peanuts
Method
- For the marinade, stir together the curry, yogurt, sugar, paprika, ginger, diced onion and garlic in a large bowl. Stir in the chicken, cover and chill for at least 6 hours.
- Heat 2 tbsp oil in a frying pan and cook the chicken for 5 mins, turning as necessary. Season to taste.
- For the dressing, mix the lemon juice with remaining olive oil and season to taste. Toss with the mango, onion strips, salad greens, arugula, raisins and peanuts and top with the curried chicken to serve.
