Food is fuel, sure – but it’s also so much! Food is JOY.

If you think about some of your most cherished memories, many of them likely involve food – Right? Whether it’s cooking with somebody you love, a holiday tradition, eating popcorn on the couch with your partner for movie night, or having friends over for a summer braai – there is almost always food involved in a memory.

Time: 20 minutes

Spice Level: Mild

Ingredients for 4 servings:

1 lemon

600g chicken fillets

8 tbsp yoghurt

3 tbsp Tandoori Spice Mix

4 tbsp sunflower seeds

1 cucumber

4 carrots – peel & slice into ribbons

20g fresh coriander – remove leaves

4 rotis

butter (from your pantry)

olive oil (from your pantry)

salt & pepper (from your pantry)

Preparation:

Prepare all ingredients as indicated above.

Lemon:

Using the fine side of the box grater, grate the peel to create zest. Cut into wedges.

Cucumber ribbons:

Trim the ends. Use a potato peeler to carefully slice the cucumber lengthways into long, thin ribbons. When you reach the seeds, turn the cucumber, and repeat on the other sides. Discard the core containing the seeds.

Chicken marinade:

Mix the chicken with the yoghurt and Tandoori Spice Mix. Season with salt and pepper and set aside to marinate.

Sunflower seeds:

Place a pan on high heat and dry toast the sunflower seeds for 2-3 minutes until browned. Toss often to make sure they do not burn.

Salad:

Mix together the carrot, cucumber, coriander, lemon zest and sunflower seeds. Set aside.

Chicken fillets:

Place a pan on medium-high heat with a knob of butter. When the butter has melted, add the marinated chicken and sauté for 5 minutes, until tender and cooked through.

Rotis:

Place a dry pan on medium-high heat and toast the rotis for 30 seconds a side until golden.

Serve:

the chicken with the rotis and salad, dressed with a squeeze of lemon juice, a drizzle of olive oil and a sprinkle of salt and pepper.

Curated by Nuraan Manuels @nurie_phoodie on IG.

Tandoori Chicken with Salad