Chicken tikka with couscous & mint yoghurt

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 tsp finely grated fresh ginger
1 x 200g pkt Ainsley Harriott Spice Sensation Cous Cous
Fresh mint leaves, extra, to serve

 

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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.