Curried mint and lime chicken salad with curried roasted carrots

Curried mint and lime chicken salad with curried roasted carrots

Serves 4
20 minutes
Ingredients
CURRIED ROASTED CARROTS
500 - 700 g Carrots, peeled and cubed
1 teaspoon curry powder
1/2 teaspoon turmeric powder
2 tablespoons Oil
1/2 teaspoon salt flakes
CURRIED MINT AND LIME CHICKEN SALAD
1 tablespoon Oil
400 - 600 g chicken breast fillets, butterflied in half
1/2 teaspoon turmeric powder
1 teaspoon curry powder, mild
1/4 teaspoon salt flakes
2 tablespoons Oil
2 tablespoons
2 tablespoons lime juice
1 - 2 packets salad greens
Dressing
125 ml Greek style yoghurt
1 teaspoon
2 tablespoons milk, to thin sauce
1/2 teaspoon powdered cumin
1/2 teaspoon turmeric
Method
1

For Curried Roasted Carrots: Place the carrots on a roasting tray and sprinkle with the oil, curry powder, turmeric and salt, Shake or stir to coat and then place in the middle of the oven under a hot grill for the quickest easiest way to roasted caramelized carrots. Leave under the hot grill, shaking occasionally, under the carrots and browned and tender and full of flavour. Remove from oven and set aside. ​

2

Heat and grease a frying pan with the oil and then once hot and sizzling at the chicken that has been rubbed with the oil, turmeric, curry powder and salt. 

3

Do not turn or stir the chicken until the first side is beautifully sealed and browned, then turn over and do the other side.  Cook through until done and then assemble add the lime juice and mint paste, stir to coat. 

4

Combine all dressing ingredients and combine. Serve with roasted carrots and salad.

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