date:Jun 10, 2014
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 210C. Line a baking tray with foil. Place a wire rack on the tray.