I love Indian food. I’m also on a diet. These two things don’t usually mix well for me as I love rice and garlic naan bread! So, taking inspiration from my love of chicken shashlik I decided to attempt my own Indian spiced chicken! My friend Rob came for tea and a catch up and it got a thumbs up from him!

Makes 4 servings

Ingredients

For the chicken

4 chicken breasts, cut into strips

Juice of 1 lemon

1 tbsp curry powder

1tsp ground coriander

1tsp ground cumin

1 tsp salt

4 garlic cloves, crushed

1 tbsp olive oil

For the mayo

One very ripe avocado

2 tbsp light mayo

Juice of half a lime

Method

Mix the lemon juice, curry powder, coriander, cumin, salt, garlic and olive oil together in a bowl. Coat chicken thoroughly, and cover for half an hour to infuse.

Heat the oven to 180°C. Bake in the oven for 15 minutes. Then turn the oven to ‘grill’ and place at the top of the oven for 5 minutes each side to get that crisp outer coating.

Whilst the chicken is in the oven, smash an avocado in a bowl until smooth. Add in the mayo and lime juice, stir, and add a little salt and pepper to taste.

When the chicken is cooked, sprinkle coriander leaves on top and serve with rice

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