Golden turmeric chicken with papadums & mint salad

30 Min
pretty easy
4 People
Rating starstarstarstarstar_border
Chicken roasted with turmeric and soy, served with a lime dressed salad, crunchy papadums and cooling cucumber yoghurt. Enjoyed best as a share plate!
1. Set oven to 250ºC. Combine 3 tsp turmeric, 2 tsp cumin, 1 tbsp sugar and 1 tbsp soy sauce in a small bowl. Slash chicken and rub marinade all over. Roast in oven for 30-35 minutes, or until cooked through.

2. Zest and juice lime. Combine with 1/2 crushed garlic clove, 1 tbsp sugar, 3 tbsp soy sauce and 1 tbsp oil.

3. Trim and slice sugar snap peas, julienne or ribbon carrots, chop mint leaves and quarter tomatoes. Toss all together in a bowl with bean shoots and dressing.

4. Cook papadums according to preferred method on the packet (see notes).

5. Grate cucumber into yoghurt. Stir to combine.

6. Serve chicken with salad, papadums and cucumber yoghurt for dipping.

Slashing the chicken will help reduce it’s cooking time.

Cooking the papadums in the microwave according to packet instructions will be the quickest method and uses less oil.
Split chicken 1

lime 1

sugar snap peas 1/2 punnet (125g)
carrots 2
mint 1/2 bunch (30g)
cherry tomatoes 1 punnet
bean shoots 1 bag (250g)

papadums 1 packet

continental cucumber 1/2
natural yoghurt 1 cup (250g)

From your pantry:
oil, ground turmeric, ground cumin, soy sauce, brown sugar, garlic (1/2 clove)