Description
A tasty pasta salad with chunks of tender marinated tikka chicken, sweet grated carrot, red pepper and cucumber ribbons.
Ingredients
Units
Scale
Marinade:
- 320 g yoghurt (see notes)
- 4 large cloves of garlic, crushed
- 2 tablespoons korma curry powder
- 1 tablespoon dried ginger
- 2 teaspoons white wine vinegar (or balsamic vinegar)
- 2 tablespoons fresh mint, chopped
- 2 teaspoons turmeric
- 1 lime, juiced
- 1 large bunch fresh coriander, chopped (plus extra for garnish if required)
- 4 chicken breasts, cut into chunks
Salad:
- 1 red pepper, diced
- 1 onion, finely sliced
- 1/2 cucumber, ribboned
- 1 carrot, grated
- 1 lemon, juiced
- 400 g of any short pasta (I used penne)
- 6 tablespoons light mayonnaise
Instructions
- Put all the marinade ingredients in a large bowl and mix well.
- Add the chicken chunks and mix until the chicken is all coated. Cover with cling film and marinade in the fridge for a minimum of 3 hours but preferably overnight for maximum flavour.
- Put the pasta in a pan of lightly salted cold water and cook according to the packet instructions.
- Meanwhile heat a drizzle of oil in a large frying pan. Add the marinated chicken (with all the marinade) and the onion and fry, stirring frequently, until cooked through.
- Drain the cooked pasta and run cold water over it to cool.
- Put the prepared vegetables in a large mixing bowl. Add the pasta, cooked chicken and the light mayonnaise. Squeeze over the lemon juice, season with salt and pepper and mix everything together well. Serve with some extra chopped coriander and some of my onion and carrot mini bhajis!
Notes
- You can use any relatively plain yoghurt you like in the marinade – I’ve even used vanilla before and it worked fine!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: Per serving
- Calories: 915.23kcal