Ingredients

• ½ cup of your favourite tikka masala curry paste
• ½ cup Greek-style yoghurt
• 4 medium skinned and boneless chicken breasts
• sliced cucumber and red onion to serve
• boiled white or brown rice to serve

Mango Salsa

• 1 mango
• 1 cup corn
• grated rind of 1 lime, lemon or orange
• 2 tblsp chopped fresh coriander or mint
• a drizzle of olive oil
• 1 tsp brown sugar

Method

1. Mix together tikka masala curry pasta with yoghurt. Put the paste into a plastic bag and add chicken breasts. Seal and massage the chicken well to coat evenly in the mix. Leave refrigerated during the day or for 30 minutes.
2. Remove from the marinade and pan-fry the chicken on both sides to brown evenly and then transfer to a 180ºC oven for 25-30 minutes or until tender and just cooked.
3. Serve the chicken on a bed of sliced cucumber and red onion accompanied by the mango salsa. On the side serve boiled white or brown rice.

Mango Salsa

1. Cut the flesh from either side of the mango stone. Peel and dice finely.
2. Toss together with a cup of corn and the grated rind of the lime, lemon or orange, coriander or mint with a drizzle of olive oil and brown sugar.