This chicken does not have to marinate for very long, and if you are in a real hurry, you can skip the whole marinating process altogether. Or marinate it longer for stronger flavor – your choice.
- 1 tsp tomato paste
- 2 Tbl vegetable oil
- 1 Tbl curry powder
- juice of 1/2 lemon
- 1/2 cup plain yogurt
- 2 skinless, boneless chicken breasts
- salt and pepper
- 1/4 cup raisins (optional)
- 1/4 cup flaked almonds (optional)
- 2 Tbl mango chutney (optional)
In a bowl, mix the tomato paste, oil and curry powder to make a paste. Add lemon juice and yogurt to make a marinade.
Cut the chicken breast into cubes of about 1 inch, or pound it flat and cut it into several larger pieces. In larger pieces, the chicken needs to fry a bit longer.
Stir the chicken into the marinade, season with salt and pepper, cover and let marinade in the fridge for about 30 minutes.
Heat a skillet and fry the chicken in it for about 3-4 minutes. Then add almonds and raisins (if using) and fry some more until the chicken is not pink on the inside anymore.
Serve with Mango chutney, shredded lettuce and plain yogurt as well as toast or any other kind of bread on the side.