A really tasty family dinner or great on BBQ
Make a few deep cuts through each chicken breast and place in a non-metallic dish. Place yoghurt, garam marsala, ginger, garlic, chillies, mint, coriander, turmeric, curry powder, lime juice and 1 teaspoon salt in a food processor. Whiz to combine.
Pour the mixture over the chicken breasts until they are well-coated and refrigerate overnight or for a minimum of 4 hours to marinate.
Meanwhile, to make the pineapple salsa, place the pineapple, onion, capsicums and coriander in a bowl and set aside.
Place vinegar, lime zest and juice, sugar and chillies in a small bowl. Stir to dissolve the sugar.
Add the dressing to the pineapple salsa, then stir to combine. Cover and set aside.
Preheat the oven to 240°C.
Remove the chicken breasts from the marinade; discard marinade. Place on a rack over a roasting tray and bake in the oven for 20-25 minutes or until cooked through and the outside is lightly charred.
Serve with pineapple salsa and lime wedges
Nutritional analysis per serving (8 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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