The City Kitchen - Curried Chicken

Curried Chicken (Chicken Tikka)

Traditionally, chicken tikka is cooked in a clay tandoori oven, but it works just as well on the barbeque or the grill. You can make a simple sauce for the chicken by combining low fat yogurt and finely chopped fresh mint leaves.

Ingredients
Makes 4 servings

4	Chicken breasts, skinned, deboned, fat removed	4
Marinade
1 cup	Plain nonfat yoghurt	250 ml.
1/2 cup	Lemon juice	125 ml.
2 tbs.	Fresh ginger, grated	25 ml.
2 cloves	Garlic, minced	2 cloves
1 tsp.	Cayenne	5 ml.
2 tsp.	Cumin, ground	10 ml.
1 tbs.	Curry powder	15 ml.
1/4 cup	Cilantro, chopped	60 ml.
Method
1/ In a large bowl, mix all marinade ingredients. Marinate chicken in refrigerator for 4 hours or overnight.
2/ Preheat the broiler or the grill.
3/ Remove the chicken from the marinade and grill or broil 3 to 5 minutes per side or until juices run clear when pricked.

Makes 4 servings each containing approximately:
200 calories 11 gm. carbohydrate 4 gm. fat 72 mg. cholesterol 31 gm. protein 108 mg. sodium

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