Chettinad Chicken Bites With Red Pepper Salsa

Inspired by the shores of southern India, these tasty chicken bites are ideal for a fast, fuss-free, al fresco supper. Serve with mint and cucumber raita. Tastes sublime!

• Ready In: 22 mins
• Serves: 4

Ingredients

• For the Chettinad chicken bites

• 1 1⁄4 lbs skinless chicken breasts, cut into mini fillets
• 1  tablespoon  thick low-fat yogurt
• 1  tablespoon  madras curry paste

• For the Red Pepper Salsa

• 1⁄2 teaspoon black pepper, coarsely ground
• 10  curry leaves (optional)
• 1  tablespoon  desiccated coconut
• 1⁄4 teaspoon mustard seeds
• 3  ounces  red peppers, sliced
• 1  tablespoon fresh ginger, sliced
• 2  ounces red onions, sliced
• 1  lemon, juice
•  of fresh mint, for garnish
•  cooking spray (3 sprays of 1-cal )
•  salt

Directions

1. In a bowl, marinate the chicken with Madras paste and yoghurt.
2. Remove the chicken from the marinade. (For a more intense flavour, cover and refrigerate the marinated chicken for 2 hours or even overnight.)
3. In a pan, spray some 1-cal oil and cook the marinated chicken on a medium flame for 7 mins, turning occasionally to prevent the chicken from burning.
4. Alternatively cook the chicken on a hot griddle pan or bbq.
5. Remove the chicken from the pan, spray some more 1-cal oil and add the mustard seeds. Once they start popping, add the red onions and black pepper. After a minute, add the desiccated coconut, red pepper, ginger and curry leaves (if using). Sprinkle in some water if the mixture starts to stick.
6. Stir-fry for 2 minutes Check the seasoning and add salt if required. Squeeze in the lemon juice before removing from the heat and garnish with some fresh chopped mint.