Yoghurt marinated chicken with shredded courgette

Using some of your dairy allowance give the chicken a gorgeous flavour and makes for a really tender piece of meat. This can be prepared the day before (just leave covered with foil in the fridge) or just before cooking if pressed for time. Of course a longer marinade time gives the best flavour.

yoghurt marinated chicken

  1. Slice 245g chicken breast along the length to make thin chicken steaks and place in a roasting tin or pyrex dish.
  2. Add 2 tablespoons of natural yoghurt and then season with garam masala, chilli powder or flakes, ground cumin (all to your own tastes) and a splash of lemon juice.
  3. Mix everything up with your hand to ensure the spices and yoghurt are evenly mixed and the chicken is completely coated.
  4. Place a slice of lemon as garnish if desired.
  5. Bake at 200C covered in foil for 15 minutes, then uncover the dish and bake for a further 10 minutes.
  6. Before the chicken is finished, fry off grated courgette and lemon juice and garlic paste in a pan for a few minutes on a high heat. Stop cooking before the courgette gives off too much water and starts to go mushy.
  7. Serve around the baked chicken.

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© Chanden/charliekilosugar 2015. Original content please do not reproduce.

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