Low-fat Indian-spiced chicken with tomato salad

Concerned about the fat content of your family meals? Worry no more with this quick Indian spiced chicken recipe.

Ingredients (serves 4):

• 2 garlic cloves, crushed
• 1/2 teaspoon ground turmeric
• 1 teaspoon marsala
• 2 teaspoons ground coriander
• 3/4 cup fat free yoghurt
• 2 tablespoons lemon juice
• 2 (550g) chicken breast fillets, halved horizontally
• 2 tomatoes, chopped
• 1/2 small red onion, finely chopped
• 1 medium English cucumber, cut into ribbons
• 1/2 cup fresh coriander leaves
• Lemon wedges, to serve

Method:

1. Combine garlic, turmeric, marsala, coriander, 1/4 cup yoghurt and half the lemon juice in a bowl.
2. Add chicken. Turn to coat. Refrigerate for 20 minutes, if time permits.
3. Place tomato, onion and remaining lemon juice in a bowl. Season with salt and pepper. Stir to combine.
4. Spray a large non-stick frying pan with oil. Heat over medium heat. Cook chicken fillets, for 4 to 5 minutes each side, or until just cooked through.
5. Place chicken on plates. Top with cucumber ribbons, tomato mixture and coriander leaves.
6. Serve with remaining yoghurt and lemon wedges.