Spicy chicken prego

SERVES: 4 TIME TO MAKE: Less than 1 hour

A lighter take on curried chicken - perfect for lunches and suppers alike.

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BRAAI RECIPES

INGREDIENTS

  • 4 free range chicken breast fillets
  • 1 packet durban spice curry kit
  • 1 tsp PnP salt
  • 2 tbsp PnP Finest extra-virgin olive oil
  • 120 ml juice of 1 lemon
  • 2 PnP tomatoes, chopped
  • 1 PnP red onion, finely sliced
  • 1 PnP cucumber
  • 175 ml PnP plain low-fat yoghurt
  • 30 grams PnP chopped mint
  • 4 bakery rolls
  • 60 grams PnP butter lettuce

METHOD

  • Mix together chicken breasts, PnP Durban spice curry kit, salt and olive oil.
  • Stir in lemon juice and allow to marinate for 30 minutes.
  • In a small bowl mix chopped tomato and red onion together.
  • Season and allow to rest for 20 minutes for flavours to infuse.
  • Slice cucumber into ribbons and mix with yoghurt.
  • Stir through chopped mint.
  • Grill chicken breasts on a braai or pan-fry each side until cooked through.
  • Serve grilled chicken breasts on rolls with tomato salsa, raita and lettuce.