“This crowd pleasing lunch recipe comes from the January 2009 issue of "recipes +" magazine. You can use any curry paste you like ( korma, vindaloo, rogan josh, etc), or, to cut down on the fat content, you can use mild curry powder instead.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Place chicken fillets on a plate and brush with paste; cover with plastic food wrap. Chill for 15 minutes.
  2. Heat a char grill or BBQ to high. Spray chicken and pumpkin with oil. Cook chicken and pumpkin on grill for 4 minutes each side until chicken is cooked through and pumpkin is tender. Transfer to a plate. Cover with foil; rest for 5 minutes. Thinly slice chicken.
  3. Meanwhile, combine sprouts, spinach and onion in a medium bowl. Whisk yogurt, juice, coriander, tahini, garlic and 1 tablespoon of water in a small jug until combined.
  4. Add chicken and pumpkin to salad mixture; season with salt. Toss to combine. Place salad on serving plates; drizzle with dressing. Serve at once.4.

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