Indian Charred Chicken

• 4 boneless skinless chicken breasts
• 2 tablespoons curry paste
• 1 tablespoon sunflower oil
• 1 tablespoon light muscovado sugar
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cumin
• Cucumber Raita
• 1/4 cucumber
• salt
• 2/3 cup low-fat plain yogurt
• 1/4 teaspoon chili powder

1. Place chicken breasts between 2 pieces of plastic wrap and pound them with rolling pin or meat mallet to flatten.
2. Mix together the curry paste, oil, sugar, ginger and cumin in a small bowl. Spread the mixture over both sides of the chicken and set aside.
3. Make the Raita:.
4. Peerl the cucumber and scoop out any seeds with a spoon. Grate the cucumber flesh, sprinkle with salt, place in a strainer and leave to stand for 10 minutes.
5. Rinse off the salt and squeeze out any excess moisture by pressing the cucumber with the back of a spoon.
6. Mix the cucumber with the yogurt and stir in the chili powder.
7. Chill.
8. Back to the chicken:.
9. Transfer the chicken to an oiled rack and grill for 10 minutes, turning once.
10. Serve chicken with the Raita and some naan bread.

chicken breasts, curry, sunflower oil, sugar, ground ginger, ground cumin, cucumber raita, cucumber, salt, lowfat plain yogurt, chili powder

Taken from www.food.com/recipe/indian-charred-chicken-423561 (may not work)