Tandoori Chicken With Apple Coleslaw

• 1/3 cup tandoori curry paste
• 2 tbsp yogurt
• 1 tbsp fresh ginger, finely grated
• 3 tsp smoked paprika
• 2 tsp ground coriander
• 1 tsp cumin seeds
• 8 None small chicken thigh fillets
• 1 None lemon, quartered
• 1/4 None savoy cabbage, core removed, shredded
• 1 None green apple, peeled, cored, cut into matchsticks
• 3.5 oz sugar snap peas, thinly sliced lengthwise
• 3 None spring onions, thinly sliced
• 1/3 cup salad dressing

1. Combine tandoori paste, yogurt, ginger and spices. Add chicken and toss to coat. Cover with plastic wrap and chill for 4 hours to marinate.
2. Meanwhile, combine cabbage, apple, sugar snap peas and spring onions. Toss with dressing and season. Set aside.
3. Preheat grill. Grill chicken for 4 mins per side, or until browned and cooked through. Set aside. Cover with foil and let rest for 5 mins. Grill lemon for 1-2 mins, or until browned. Serve with apple coleslaw and lemon wedges.

tandoori curry, yogurt, ginger, paprika, ground coriander, cumin seeds, chicken thigh, lemon, savoy cabbage, green apple, sugar snap peas, spring onions, salad dressing

Taken from recipes-plus.com/api/v2.0/recipes/24416 (may not work)