Contains 300 kilocalories per portion:
25 g protein
9 g fat, of which 3 g saturated
20 g carbohydrates
2 g fibre
Main dish - Serves 2
1 Finely cut the ginger or crush it in a sturdy garlic press to collect the juice. Cut
the chicken fillets into long strips. Mix half of the yoghurt with the ginger juice or
pulp, season to taste and add the chicken strips. Mix well and leave to marinate
for at least 30 minutes at room temperature or approximately 2 hours in the
refrigerator. Bring back up to room temperature before use.
2 Mix the garlic and the coriander with the rest of the yoghurt and season to taste.
Heat the grill to setting 5. Take the chicken out of the marinade, pat dry with
paper towels and lightly brush with 1 tablespoon of oil.
3 Grill the chicken strips for 2-3 minutes in a closed grill (panini position) until
cooked. Open the grill to the party position, remove the chicken strips and grill
the naan bread for 1 minute (wipe the grill with a paper towel to remove excess
marinade if necessary).
4 Cut open the bread and fill with the chicken strips. Serve the yoghurt dip on the
side. Very good with a refreshing cucumber salad.
Total preparation time 45 minutes
(15 minutes + 30 minutes marinade)
