This recipe from Noloyiso Kondile of Thornton, Cape Town, is perfect for a weekend supper – and the kids will love it! To stretch your money even further, serve half a chicken fillet with each bread roll.
Preparation time: 10 min
Marinating time: 30 min
Cooking time: 10 min
Makes 6
YOU WILL NEED
6 chicken fillets
salt and freshly ground black pepper
SPICY MARINADE
250 ml (1 cup) plain yoghurt
2 garlic cloves, crushed
30 ml (2 tbsp) olive or canola oil
30 ml (2 tbsp) tandoori masala or curry powder
20 ml (4 tsp) paprika
10 ml (2 tsp) turmeric
ALSO NEEDED
45 ml (3 tbsp) oil
6 bread rolls
lettuce leaves
6 slices Mozzarella cheese
80 ml (? cup) mayonnaise
125 ml (½ cup) lightly fried baby tomatoes, a few tomato slices or baby tomatoes
SERVE WITH
roasted butternut wedges
Method
Using a meat hammer or rolling pin, flatten the meat, especially the thicker parts, until evenly flat.
Season with salt and pepper and put on a plate.
Mix the marinade ingredients and stir until well combined.
Season with salt, if necessary, and pour the marinade over the chicken fillets.
Marinate for 30 minutes or longer and chill until needed.
Heat the oil in a frying pan and fry the chicken fillets for 5 to 6 minutes or until done.
Heat a griddle pan until very hot.
Put the cooked chicken on the pan and heat for 1 minute on each side to get the braai look and flavour.
Serve on a roll with lettuce, cheese, mayo and tomatoes and the enjoy for lunch or supper.
DRUM. 19 Augustu 2010
