Making curry can be difficult if you don’t know how to combine the spices or where to buy them from. Helpfully, Patak’s has a range of curry pastes and has teamed up with The Global Herald to produce a range of “sizzling summer recipes” that are easy to make and delicious to eat!
For the Chettinad Chicken Bites
- 550g skinless chicken breasts, cut into mini fillets
- 1 tbsp low fat thick yoghurt
- ¾ tbsp Patak’s Madras Curry Paste
For the Red Pepper Salsa
- ½ tsp black pepper, coarsely ground
- 10 curry leaves, fresh or frozen (optional)
- 1 tbsp desiccated coconut
- ¼ tsp mustard seeds
- 75g red pepper, sliced
- 1 tbsp fresh ginger, sliced
- 50g red onion, sliced
- Juice of half a lemon
- Fresh mint, to garnish
- Salt, to taste
- In a bowl marinate the chicken with the Patak’s Madras Curry Paste and yoghurt. Cover and refrigerate for 2 hours, or overnight if possible.
- Remove the chicken from the marinade. In a pan spray some oil and cook the marinated chicken on a medium flame for 7 minutes, turning occasionally to prevent the chicken from burning. Alternatively cook the chicken on a hot griddle or barbecue.
- Remove from the pan and wipe clean. Spray with some more oil to stir-fry the rest of the ingredients.
- First add the mustard seeds, once they start popping add the red onions and the red pepper.
- After 1 minute add the desiccated coconut, black pepper, ginger and curry leaves (if using). Sprinkle in some water if the mixture starts to stick.
- Stir-fry for 2 minutes. Check the seasoning and add salt if required.
- Squeeze in the lemon juice before removing from the heat and garnishing with some fresh chopped mint.
- Divide the chicken between serving plates and spoon on some of the salsa.
- Serve with raita.