2 tsp cumin seed, toasted and crushed
1 clove garlic, crushed
1 Tblsp finely chopped coriander
1 – 2 tsp chilli paste
2 Tblsp olive oil
3 skinless chicken breasts, cut into bite-size
2 Tblsp broken cashew nuts
2 Tblsp sultanas in ½ cup water
4 Tblsp low fat mayo
2 Tblsp soy sauce
4 handfuls Asian baby leaf salad
16 cherry tomatoes
480gm new potatoes
Method
Combine the cumin seed, garlic, coriander, chilli paste and olive oil.
Toss in the chicken and mix well with your hands.
Cover with cling wrap and set in the fridge for at least 30 minutes.
Boil the potatoes in lightly salted boiling water until cooked.
Drain and keep warm.
Spray a large pan with non-stick cooking spray.
Tip in the chicken and marinade and stir fry over a medium heat for about 5 minutes.
Add the sultanas (and soaking water) and cook for a further 5 minutes.
Remove to a bowl and stir thru the cashews.
Mix the mayo and soy together and pour over the chicken.
Serve on a bed of salad leaves with the tomatoes and potatoes on the side.
