Rub the onion with some of the lemon juice and season with a little salt. In a coffee grinder place the remainder of the lemon juice, ground coriander, cumin, masala, cayenne pepper, paprika, garlic and fresh ginger and blitz to a pulp. Add 2/3 natural yoghurt and blitz again. Spoon in to a bowl and add the 2 chicken breasts making sure these are well coated in the pulp. Allow to marinate for at least one hour. Overnight is good. Finely slice the red onion and wash under cold running water. Place in a bowl. Peel and de-seed the cucumber. Slice finely and add to the red onion. Chop the fresh coriander and add this along with the remainder of the yoghurt. Heat a heavy based pan very hot and with a little oil seal the chicken breasts on both sides. Place into a hot oven for 6-8 minutes until the chicken is cooked. Grill the flat bread and make an incision with a sharp knife and fill with some of the red onion. Slice the chicken into strips and place on top. Serve
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|Serving Size: 1 Serving (2731g)|
|Recipe Makes: 1|
|Calories from Fat: 571 (19%)|
|Amt Per Serving||% DV|
|Total Fat 63.5g||85 %|
|Saturated Fat 13.7g||69 %|
|Monounsaturated Fat 28.8g|
|Polyunsanturated Fat 12.4g|
|Cholesterol 1110mg||342 %|
|Sodium 1926.8mg||66 %|
|Potassium 7469.5mg||197 %|
|Total Carbohydrate 123.1g||36 %|
|Dietary Fiber 24.3g||97 %|
|Sugars, other 98.8g|
|Protein 469g||670 %|
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Calories per serving: 2984
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