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Ingredients
- 500 g chicken mini fillets
Paste Mix
- 6 cloves ground
- 1/2 tsp ground cardamom
- 1/2 tsp star anise
- 4 tbsp vegetable oil
- 1/2 tsp ground cinnamon
- 4 cloves garlic roughly chopped
- 5 cm ginger roughly chopped
- 5 green chilli roughly chopped
- 1.5 tsp salt
- 1 tsp sugar
- 1 tbsp ground coriander
- 1 tsp chilli powder
- 1 tsp ground cumin
- 1/2 tsp turmeric
- 120 g coriander stalks
- 5 tbsp desiccated coconut
- 1 tbsp Worcestershire sauce
Instructions
- Put all the ingredients for the paste in a food processor and whizz to a paste
- Place the fillets in a bowl and add as much paste as you need to coat them all over. Cover and marinate in the fridge for at least a couple of hours or up to 24 hours ahead. You can store the left over paste in an airtight container in the fridge for 5 days or freeze
- When you're ready to cook, heat your grill to hot. Line a tray with foil and spread your marinated fillets. Grill on each side for 5 - 6 minutes or until cooked through.Serve with cabbage salad on a roti with some raita or on its own with some rice
Nutrition
Calories: 358kcalCarbohydrates: 12gProtein: 29gFat: 22gSaturated Fat: 16gTrans Fat: 1gCholesterol: 80mgSodium: 1288mgPotassium: 780mgFiber: 5gSugar: 4gVitamin A: 2235IUVitamin C: 19mgCalcium: 72mgIron: 3mg
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