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Yoghurt Marinated Chicken Breast with Tandoori Spice and a Vegetable Mash

Juicy chicken breast. I find it reaches the juiciest level when marinated in yoghurt overnight. Which I spice up by mingling it with tandoori spice mix. And on the side an equally worth mentioning potato, carrot, and kohlrabi mash.

For the chicken, mix in a bowl:

  • Yoghurt, 200 gr

  • Tandoori spice mix, 2 tbsp

Place in a glass tupperware, dip in, and cover well:

  • Chicken breasts, 2 pcs, trimmed, flattened to uniform thickness (I use my hand for this and pound it on a cutting board), and patted dry with kitchen paper

Close the tupperware with its lid, or cling film, and leave it in the fridge overnight. Take out of the fridge at least 30 minutes before cooking.

Heat a non-stick pan over medium to high heat. Add oil to just cover the surface and sprinkle salt evenly over the surface. Using a brash remove excess marinade from the breasts, and place in the pan. Cook for about 5 minutes in each side, allow them to rest for 10 minutes, and keep them warm in a 70 degrees oven until slicing and serving.

For the vegetable mash, in a pot place:

  • Carrot, a large pc, cut in half and then into 3 cm pieces

  • Potatoes, 2 small pcs, cut in 3 cm pieces

  • Kohlrabi, if you have it, half a pc, cut in 2 cm pieces (I used purple kohlrabi here, but white will work just as well)

Cover them with water, heavily salt, and bring to the boil. Cook until you can pierce a knife through easily, about 15 minutes. The kohlrabi will be the hardest to soften so this is what you should be checking. Drain and return to the pot. Add:

  • Coriander powder, 1 tbsp

  • Black pepper, freshly ground, to taste

  • Butter, 2 tbsps

  • Water, or milk, 2 tbsp

  • Salt, to taste

Over low heat, stir them around and mash them up into smaller pieces. I do this with a fork, or potato masher.

Serve with the chicken breasts (slice them optionally), and garnish with:

  • Parsley, finely cut


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