Seared tandoori chicken breast with mango, lemon, red onion & ginger relish

If you haven't tried tandoori chicken with a really fruity, tangy relish, then this recipe's perfect for a family dinner or a barbecue

Heat rating: 3
Serves: 4
Preparation time: 30
Cooking time: 25

What you need:

For the chicken:

• 1 tbsp Patak's Tandoori Curry Paste
• 2 tbsp Quark
• juice and rind of 1 lemon
• 1 inch piece fresh root ginger, peeled and sliced into thin sticks
• 2 x 175g skinless, boneless chicken breasts
• few sprays one cal oil

For the relish:

• 1 firm mango, peeled and diced
• 1 red onion, finely shredded
• juice and rind of 1 lemon
• 2 tbsp chopped fresh coriander
• salad leaves and lemon wedges to garnish

What you do:

1. In a bowl mix together the Patak's Tandoori Curry Paste, the quark, half the ginger, lemon juice and rind.
2. Make several deep cuts into the chicken breast and spread the paste mixture over the chicken.
3. Leave the chicken and paste mixture to marinate for at least 15 minutes.
4. Meanwhile prepare the relish. Finely chop the remaining ginger and toss together with the mango, red onion, lemon juice and rind. Season with a little black pepper and toss in the coriander.
5. Heat a griddle or grill to a medium setting. Spray the chicken with a little one cal oil and cook for 20 - 25 minutes until the chicken is cooked through, turning occasionally.
6. Spoon the mango relish onto plates and serve with the chicken. Garnish with salad leaves and lemon wedges.

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