This is a great use for persimmons when they are in season!


Prep time:
20mins (+ 2 hours marinating time)

Cook time: 10mins

Serves: 3-4

 

Ingredients (Tandoori Chicken):

  • 500g boneless, skinless chicken thighs cut into thin slices
  • 2 gloves garlic crushed
  • 1/2 cup natural yoghurt
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 1/4 tsp cayenne pepper
  • 1/2 tsp garam masala
  • 1 Tbs curry powder (I use the Madras one)
  • Juice of 1/2 lemon

Instructions:

  1. Combine all ingredients in a bowl
  2. Toss with chicken until completely covered
  3. Leave for a couple of hours (or overnight if you are super organised!)


Ingredients (Persimmon Salsa):

  • 2 medium persimmons diced
  • 1/2 cup diced cucumber (optional)
  • 1/4 cup diced capsicum (optional)
  • 1/4 cup sliced spring onion
  • 1 green (or red) chilli finely chopped
  • 1 clove garlic finely chopped
  • 1 Tbs chopped coriander leaves
  • 1 tsp grated fresh ginger
  • squeeze of line juice
  • 1 tsp Tamari (optional but really nice)

 Instructions:

  1. Place all ingredients in a bowl and mix to combine.
  2. Set aside while cooking chicken and preparing salad...


To Serve:

  • Mixed lettuce leaves
  • 2 Tbs shaved almonds 
  • 1 Tbs extra chopped coriander leaves

Instructions:

  • Heat oil in fry pan, add chicken and cook 10 mins until done.
  • Place lettuce on a plate
  • Top with some chicken and then salsa
  • Sprinkle almond flakes and extra coriander over top
  • Add a drizzle of Tamari or Lime Juice