Mint and coriander chutney
( MAKES 1½ cups )
Photo by Tam West
Chill this sauce and serve with hot or cold chicken. You can also use it to marinate chicken before grilling.
- In a food processor, blitz until smooth: mint leaves, coriander leaves, garlic cloves crushed with salt, chopped green chillies, yoghurt, tamarind paste or chutney and lemon or lime zest and juice. Season with salt and pepper.
More of Warren's sauces to serve with cooked chicken