A lunch recipe of Tikka chicken and potato salad an enjoyable meal to enjoy.
750g new potatoes like Jersey Royal potatoes, washed
6 Gluten free chicken fillets, cut into 1cm strips
2tbsp mild Tikka curry paste
4tbsp natural yogurt
150g pack trimmed sugar snap peas, cut in half
½ x bunch salad onions, thinly sliced
½ x 80g pack pea tops, or pea shoots
Preheat the grill. Place the potatoes in a pan of cold water, bring to the boil, cover and cook for 15 mins or until almost tender.
Meanwhile, place the chicken in a bowl, add the tikka paste and yogurt and mix well. Tip onto a baking tray and grill for 10-15 mins, turning halfway through cooking, until cooked and the juices run clear.
After 15 mins, remove the lid from the potatoes and add the sugar snap peas to cook for 4 mins.
Drain and tip into a large serving bowl.
Add the chicken and any leftover juices to the salad, along with the salad onions and pea shoots. Serve straight away.
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