Chettinad Chicken Bites With Red Pepper Salsa

Total Time: 22 mins Preparation Time: 10 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 1 1/4 lbs skinless chicken breasts, cut into mini fillets
• 1 tablespoon thick low-fat yogurt
• 1 tablespoon madras curry paste
• 1/2 teaspoon black pepper, coarsely ground
• 10 curry leaves (optional)
• 1 tablespoon desiccated coconut
• 1/4 teaspoon mustard seeds
• 3 ounces red peppers, sliced
• 1 tablespoon fresh ginger, sliced
• 2 ounces red onions, sliced
• 1 lemon, juice
• fresh mint, for garnish
• cooking spray (3 sprays of 1-cal )
• salt

Recipe

• 1 in a bowl, marinate the chicken with madras paste and yoghurt.
• 2 remove the chicken from the marinade. (for a more intense flavour, cover and refrigerate the marinated chicken for 2 hours or even overnight.)
• 3 in a pan, spray some 1-cal oil and cook the marinated chicken on a medium flame for 7 mins, turning occasionally to prevent the chicken from burning.
• 4 alternatively cook the chicken on a hot griddle pan or bbq.
• 5 remove the chicken from the pan, spray some more 1-cal oil and add the mustard seeds. once they start popping, add the red onions and black pepper. after a minute, add the desiccated coconut, red pepper, ginger and curry leaves (if using). sprinkle in some water if the mixture starts to stick.
• 6 stir-fry for 2 minutes check the seasoning and add salt if required. squeeze in the lemon juice before removing from the heat and garnish with some fresh chopped mint.