KITCHEN HACKS

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Tandoori Chicken with Potato Mint Salad

Serves 4, Prep and Cook: 40 mins

12 chicken tenderloins

(600g) 2 tblsps tandoori curry paste

200g tub natural Greek yoghurt, to serve

POTATO MINT SALAD

600g chat potatoes, halved

150g green beans, trimmed, halved

½ small red onion, thinly sliced

¹⁄ ³ cup fresh mint leaves

2 tblsps lime juice

1 tblsp olive oil

1 To make potato mint salad, cook potatoes in a large saucepan of boiling water for about 15 to 20 minutes

2 Add beans to a medium saucepan of boiling water. Boil for about 2 minutes, or until just tender. Drain. Rinse under cold water. Drain.

3 Place chicken in a large bowl. Rub all over with paste.

4 Heat an oiled, large frying pan over a medium to high the base of your dishwasher between loads. 2 Use a mixture of ¼ cup soda to 1 litre warm water to clean smelly plastic containers. Rinse well with warm water. 3 To keep your kitchen sink sparkling, sprinkle dry soda on a damp cloth and give your heat. Add chicken in two batches. Cook for about 3 minutes on each side, or until cooked through.