Preparation Time: 15 mins
Cooking Time: 15 mins
500g skinless chicken fillet, cut into bite size pieces
2 tbsp rapeseed oil
1 large pomegranate
1 large bunch mint, roughly chopped
1 large bunch coriander, roughly chopped
3 large carrots, peeled and roughly chopped
1 large red onion, peeled and finely sliced
Juice of 1 large lemon
Sea salt and black pepper
Plain yoghurt, to serve
Mango, to serve
For the spice paste:
3 tbsp rapeseed oil
1 tsp turmeric
½ tsp chilli powder
1 tsp gram masala
3 garlic cloves, peeled
½ medium green pepper, deseeded and finely chopped
1 tsp sea salt
A good squeeze lemon juice
Place all the spice paste ingredients in a pestle and mortar and grind to a smooth paste. Add the paste to the chicken and mix well ensuring all the chicken is coated well. Cover and leave for at least 1 hour, if not overnight.
Heat the oil, add the chicken and cook for 5 minutes each side until crispy.
Meanwhile to make the salad, roll the pomegranate on the work surface to loosen the seeds and cut in half. Using a rolling pin or a wooden spoon, take the seeds out and put into a bowl, add the mint, coriander, carrot, onion, lemon juice and a splash of olive oil, season with sea salt and freshly ground black pepper, toss the salad.
Place the salad in a lovely stone platter and toss over the warm chicken, serve with plain yoghurt and mango.