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Chicken breast with tandoori

Mains
Cook time: 0 min.
Servings: 5 portion(s)

Ingredients for Chicken breast with tandoori

Flat-leaf parsley to sprinkle with eventually
Freshly ground pepper
Salt
1Apples
1Lemon
1tbspLemon juice
1tspDijon mustard
1tspSoy
1tbspWater
1.5tspCane sugar
10Kyllingbryst like to large pieces
1000gSmall potatoes
2Carrots
2cloveGarlic
2tbspOil
200gKale
4tbspOlive oil
4tbspTandoori powder and tandoori mix
5dlPlain yogurt
75gPine nuts

Instructions for Chicken breast with tandoori

To prepare the Chicken breast with tandoori recipe, please follow these instructions:

RIDs with a knife into chicken breasts. Stir the yoghurt and tandoori powder together, add salt and pepper to taste. Mix chicken and yogurt mix in a bowl or on a platter and let it stand and pull for two hours or overnight in the refrigerator.

Roof kyllingenbrysterne up, put them in a casserole dish and roast them in the oven at 200 degrees for 45 min.

Wash potatoes and cut them in half, turn with olive oil, whole garlic cloves, cut the lemon in half slices and turn in, sprinkle with salt and pepper. Came in a heat-proof dish and bake in the oven at 200 degrees for 45 minutes.

While the chicken and potatoes are in the oven, prepare the curly kale salad.

Mince the green cabbage and it came in a bowl, cut the carrots into small narrow sticks. Cut the apples into thin slices. Turn the Kale, carrots, apples and dressing together. Serve on a platter. Roast pine kernels and sprinkle over it.

Server kyllingbrysterne on a platter and sprinkle per sille across, served kartof clay and curly kale salad.

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