Kari Kari Chicken #AdamLiaw.

A friend of mine whipped this up and it was delicious!
Adulterated from Adam Liaw at Goodfood who says ‘Peri-peri chicken gets a makeover with heady Indian spices and a dollop of tangy yoghurt’ .

You need for 4 fashionistas and 17 models:

1 lemon, rind finely grated, juiced
6 long red chillies, chopped, seeds removed if desired
6 garlic cloves, chopped
2 tsp each ground cumin, coriander, turmeric and paprika
1 small bunch coriander, leaves reserved, root and stems, chopped
80ml (⅓ cup) olive oil, plus extra for cooking
1 tsp white sugar
1 tsp salt, plus extra to season
4 x 200g chicken breast fillets
1 cup Greek-style yoghurt

1 Lebanese cucumber, halved lengthwise, seeds removed, finely diced
½ red onion, finely diced• Add the lemon rind, juice, chillies, garlic, dried spices, coriander roots and stems, sugar, oil, and salt to a food processor.
• Process until well combined. (Makes about 300 millilitres.)
• Take two tablespoons of the sauce and combine with the yoghurt.
• Season to taste with salt and refrigerate until needed.
• Carefully cut each chicken breast in half horizontally to create two thin minute steaks.
• Working one at a time, place a steak in between two pieces of baking paper and bash with a meat mallet or rolling pin until 1cm thick.
• Add the chicken to a large bowl with one cup of the sauce and rub until well coated.
• Refrigerate for at least 15 minutes to marinate.
• Heat your oven to 100C.
• Place a large frying pan over medium-high heat and add a little olive oil.
• Cook the chicken in batches for about 1 minute each side or until just barely cooked through.
• Transfer to an oven tray and keep warm in the oven until ready to serve.
• Slice and serve the chicken with the spiced yoghurt and scattered with the cucumber, onion and coriander leaves.
Yum