Tandoori Chicken With Apple Coleslaw - cooking recipe

Ingredients

1/3 cup tandoori curry paste
2 tbsp yogurt
1 tbsp fresh ginger, finely grated
3 tsp smoked paprika
2 tsp ground coriander
1 tsp cumin seeds
8 None small chicken thigh fillets
1 None lemon, quartered
1/4 None savoy cabbage, core removed, shredded
1 None green apple, peeled, cored, cut into matchsticks
3.5 oz sugar snap peas, thinly sliced lengthwise
3 None spring onions, thinly sliced
1/3 cup salad dressing

Preparation

Combine tandoori paste, yogurt, ginger and spices. Add chicken and toss to coat. Cover with plastic wrap and chill for 4 hours to marinate.
Meanwhile, combine cabbage, apple, sugar snap peas and spring onions. Toss with dressing and season. Set aside.
Preheat grill. Grill chicken for 4 mins per side, or until browned and cooked through. Set aside. Cover with foil and let rest for 5 mins. Grill lemon for 1-2 mins, or until browned. Serve with apple coleslaw and lemon wedges.