IRWIN'S 4 SEEDED ROLLS
Chicken Tikka with Mint Yoghurt and Chilli Chutney
Serves 4
4 seeded Irwin’s rolls, sliced
¼ cucumber, sliced into ribbons using a potato peeler
60mls (2 tbsps) natural yoghurt
About 6 mint leaves, finely shredded
Salad leaves
Chicken tikka – recipe below
4 tablespoons of tomato and chilli chutney – recipe below
Chicken tikka
2 chicken breast fillets, each sliced into four strips
2 tsp fresh ginger, grated
1 clove garlic, crushed
½ tsp turmeric
¼ tsp salt
200ml natural yoghurt
1 tsp curry powder
½ tsp garam masala
The juice of 2 limes
7g or 1 small bunch of fresh coriander
Mix together all of the ingredients together. Let the chicken marinate for 3-4 hours. Place onto a baking tray and either bake in a hot oven or grill under a hot grill until thoroughly cooked
Quick Tomato and chilli chutney
4 medium tomatoes (400g), quartered
1 ½ (25g) tablespoons dark brown sugar
1 large garlic clove, chopped
1 tablespoon chopped peeled fresh ginger
½ teaspoon ground cumin
¼ teaspoon chopped red chilli
Pinch of salt
Chop tomatoes in processor using on/off turns. Add brown sugar, garlic, ginger, cumin, and chilli. Process until almost smooth. Pour mixture into a saucepan and bring to the boil, let it boil for 7 minutes until it resembles a jam consistency. Remove from the heat and cool. Pour into a container and refrigerate. This chutney will keep for a few days.
