INDIAN-STYLE CHICKEN
WITH PICKLED SLAW
PREP TIME: 10 MINS
(+ 15 MINS PICKLING)
COOK TIME: 15 MINS
SERVES 2 (AS A MAIN)
11 /2 tsp ground cumin
1 /2 bunch coriander stalks and
stems, finely chopped
1 clove garlic, crushed
3cm piece ginger, finely grated
1 /2 tsp ground turmeric
Juice of ½ small lemon
2 tsp extra virgin olive oil
250g skinless chicken breast
fillet, trimmed of fat, split
in half lengthways
Pickled slaw
1 large Lebanese cucumber,
deseeded, cut into thin sticks
1 extra large carrot, cut into
thin sticks
125ml ( 1 /2 cup) rice wine vinegar
1 Tbsp caster sugar
1 /2 punnet cherry tomatoes,
halved
1 /2 bunch coriander, leaves
picked
1 Combine cumin, coriander
stalks and stems, garlic, ginger,
turmeric, lemon juice and olive
oil in a shallow dish. Add chicken
and rub marinade all over
chicken. Set aside to marinate
while pickling vegetables.
2 To make pickled slaw,
combine cucumber, carrot, rice
wine vinegar and caster sugar
in a medium bowl. Set aside for
15 minutes to pickle. Drain liquid
from vegetables. Toss in tomatoes
and coriander.
3 Preheat oven to 180°C (fan-
forced). Line a baking tray with
baking paper. Place a wire rack
over tray. Place chicken on rack.
Spray with cooking spray. Bake
for 10-15 minutes or until
chicken is cooked through.
4 Divide pickled slaw between
serving plates. Top with chicken
and serve.BROCCOLI, PRAWN AND
MUSHROOM STIR-FRY
PREP TIME: 10 MINS
COOK TIME: 15 MINS
SERVES 2 (AS A MAIN)3 tsp olive oil
400g green prawns, peeled
and deveined, tails on
1 small (200g) head broccoli,
cut into small florets
1 /2 red capsicum, thinly sliced
into short strips
1 /2 bunch coriander roots and
stems, finely chopped
3cm piece ginger, finely
grated
2 cloves garlic, crushed
1 Tbsp water
150g pkt oyster mushrooms,
halved
125g pkt baby corn, halved
lengthways
2 Tbsp Ayam plum sauce
Juice of 1/2 lime, plus extra
wedges, to serve
Coriander leaves, to serve1 Heat 1 tsp olive oil in a large
wok over high heat. Add prawns
and stir-fry for 2 minutes or until
prawns change colour and are
just cooked. Transfer to a bowl.
2 Heat remaining oil in wok
over medium-high heat. Add
broccoli, capsicum, coriander
roots and stems, ginger and
garlic. Stir-fry for 2 minutes.
Add water and cook, tossing,
for a further 2 minutes.
3 Add mushrooms and corn
to wok. Stir-fry for a further
1-2 minutes or until vegetables
are tender crisp. Add plum sauce,
lime juice and prawns to wok.
Toss to combine and heat
through. Top with coriander
leaves, to serve. Serve with
lime wedges.Indian-style chicken with pickled slaw Broccoli, prawn and mushroom stir-fry26 NOVEMBER/DECEMBER 2019 diabetic living