Ingredients
Para el pollo con curry
- 1 chicken breast cut in half like a butterfly
- 3 tbsp unsweetened Greek yoghurt
- 1 tsp curry powder
- ½ tsp Garam Masala opcional
- Salt to taste
- Vegetable oil
For the dressing
- 120 g unsweetened Greek yoghurt
- 1 tsp lemon juice
- Salt and pepper to taste
- Water to adjust the texture if needed
For the salad
- 120 g iceberg lettuce about ¼ of a lettuce
- ½ mango peeled and cubed
- 30 g raisins if they're too hard, you can hydrate them for 10 minutes in boiling water beforehand
- 50 g cashews
- Mint leaves
Instructions
For the curry chicken
- Mix the yoghurt with the curry, Garam Masala and salt.
- Marinade the chicken in the yoghurt mix for 30 minutes in the fridge.
- Spread a bit of vegetable oil on a pan over medium-high heat and cook the chicken for about 3 minutes per side. Remove it and cut it once it has cooled down completely.
For the dressing
- Mix all the ingredients and adjust the texture with water if needed.
For the salad
- Serve all the ingredients for the salad with the chicken and dressing.
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