Ingredients
• 8 chicken thigh cutlets
• 60g (1/4 cup) tikka masala curry paste
• 1 x 165g can coconut milk
• 250ml (1 cup) natural yoghurt
• 1 cup firmly packed mint leaves
• 1/4 cup firmly packed coriander leaves
• 2 shallots, ends trimmed, thinly sliced
• 1 small garlic clove, crushed
• 1 teaspoon finely grated fresh ginger
• 1 x 200g pkt Ainsley Harriott Spice Sensation Cous Cous
• Fresh mint leaves, extra, to serve
Method
1. Preheat oven to 210°C. Line a baking tray with foil. Place a wire rack on the tray.
2. Cut four 1cm-deep slashes in the top of each chicken thigh, almost to the bone. Combine the chicken, curry paste and coconut milk in a bowl. Place the chicken on the wire rack. Bake in oven for 20 minutes or until the chicken is cooked through.
3. Meanwhile, place the yoghurt, mint, coriander, shallot, garlic and ginger in the bowl of a food processor and process until well combined. Transfer to a bowl and cover with plastic wrap. Store in the fridge.
4. Prepare the couscous following packet directions.
5. Divide the couscous and chicken among serving dishes. Top with the yoghurt mixture and extra mint leaves. Serve immediately.
