Chettinad Chicken Bites With Red Pepper Salsa

Ingredients

For the Chettinad chicken bites

• 1 1/4 lbs skinless chicken breasts, cut into mini fillets
• 1 tablespoon thick low-fat yogurt
• 1 tablespoon madras curry paste

For the Red Pepper Salsa

• 1/2 teaspoon black pepper, coarsely ground
• 10 curry leaves (optional)
• 1 tablespoon desiccated coconut
• 1/4 teaspoon mustard seeds
• 3 ounces red peppers, sliced
• 1 tablespoon fresh ginger, sliced
• 2 ounces red onions, sliced
• 1 lemon, juice
• fresh mint, for garnish
• cooking spray (3 sprays of 1-cal )
• salt

Directions

1. 1

   In a bowl, marinate the chicken with Madras paste and yoghurt.

2. 2

   Remove the chicken from the marinade. (For a more intense flavour, cover and refrigerate the marinated chicken for 2 hours or even overnight.)

3. 3

   In a pan, spray some 1-cal oil and cook the marinated chicken on a medium flame for 7 mins, turning occasionally to prevent the chicken from burning.

4. 4

   Alternatively cook the chicken on a hot griddle pan or bbq.

5. 5

   Remove the chicken from the pan, spray some more 1-cal oil and add the mustard seeds. Once they start popping, add the red onions and black pepper. After a minute, add the desiccated coconut, red pepper, ginger and curry leaves (if using). Sprinkle in some water if the mixture starts to stick.

6. 6

   Stir-fry for 2 minutes Check the seasoning and add salt if required. Squeeze in the lemon juice before removing from the heat and garnish with some fresh chopped mint.