Camden New Journal - Reciepe for Chicken with yoghurt and tamarind By Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 4th August 2008

Clare Latimer's recipe for
Chicken with yoghurt and tamarind

Chicken with yoghurt and tamarind
This is very simple to prepare and cook and is best served on a bed of rice and a good crunchy salad such as raw chopped chicory and grated carrot in a French dressing. This is also a good dish to cook on a barbecue when the weather warms up.

Ingredients
Serves 4
1 small carton plain yoghurt
1 desp tamarind paste
3 cloves garlic, peeled and crushed
Little vegetable oil
Salt and freshly ground black pepper
1 teasp garam masala
4 chicken breasts, bone removed.

Method
In a large bowl mix the yoghurt, tamarind, garlic, oil, salt, pepper and garam masala.
Add the chicken breasts and make sure they are well covered with the spices etc.
Cover and marinate over night in the fridge.
Preheat the grill to high and cook the breasts for about 5 minutes on each side – the time depends on the heat of the grill and the thickness of the chicken.
Make sure the meat is cooked by cutting a slit into the thickest part of the flesh and then serve hot.

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