Middle-eastern rice curry
Step 1/5
At least 2 hours before cooking, mix the chilli, garlic, the juice of half a lemon, 2 tbsp of the oil and a splash of water together. Coat the chicken with the mixture, cover in cling film and refrigerate.
Step 2/5
About 25 minutes before eating, slice the radishes thinly. Then dissolve the sugar and a pinch of salt in the vinegar by heating it in small saucepan. Pour the mixture over the radishes and set aside.
Step 3/5
Next cut the cucumber in half and scoop out the middle. Coarsely grate it into a bowl. Mix in the rest of the lemon juice, the yoghurt and a pinch of salt.
Step 4/5
Finally heat a griddle pan over a high heat and add the remaining oil. Once the oil is sizzling add the chicken and cook for about 7 minutes on each side (this depends on how thick the chicken is.)
Step 5/5
Scoop the yoghurt onto a plate, place the chicken on top and sprinkle over the pickled radishes.
