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What you will need:
Half a kg of chicken breast, sliced into strips
Salt to taste
1 teaspoon of minced garlic and ginger
3 tablespoons yoghurt
1 teaspoon curry powder
1 teaspoon tomato purée
Juice of one lemon
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1 tablespoon vegetable oil
1 teaspoon paprika
1 teaspoon Kashmiri masala
Mix the chicken with all of the above ingredients and leave to marinate for about an hour. Pan-sear in a frying pan over a medium heat with oil until cooked, about 5 minutes on each side. Remove from the heat and leave to rest.
For the potato salad:
1.5 kg of peeled and diced potatoes
Salt to taste
350 ml plain yoghurt
2 finely chopped onions
½ teaspoon of minced garlic
1/2 teaspoon black pepper powder
Method:
Boil the potatoes until soft. Leave them to cool completely, then mix with the other ingredients. Serve with soft lettuce and sliced grilled chicken on the side.
Pack this meal into three food-safe plastic containers and you will have three days’ worth of lunches ready to go. All you need to do is refrigerate and enjoy the salad cold or at room temperature whenever you are ready to eat. Enjoy!
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