Chicken breast

Broiler tenderloin is a cutting method that produces a very thin and tender chicken fillet. It marinates quickly and is grateful to be fried.

Ingredients for four

4 chicken breast fillets 2 tbsp olive oil 1 tbsp honey 1 tbsp curry

Spiced yoghurt

1 dl unflavoured yoghurt 1 tsp salt 1 tsp garam masala spice mix

Mix olive oil, honey and curry to make a marinade.

Cut the sides of the chicken breast fillets in half so that the fillet comes together only at the thickest part. Open the fillet like a book and place on a plate. Drizzle the marinade over the surface. Place all the chicken fillets in a pan and pour the rest of the marinade over the pan. Leave to marinate for half an hour. If you’re worried, put it in the fridge.

Stir in my spiced yoghurt to wait.

In a frying pan, place the first chicken thigh in a good frying pan. The noodles are very thin, so they cook really quickly. One minute per side in a hot pan is enough.

Serve the chicken butterflies with rice and spiced yoghurt.

Chicken dishes World marinade