Dawn Kiddie – J.P, Marriage Celebrant & 'Foodie'
	Dawn hopes her passion and creative flare in the kitchen leads you to try these recipes – some new, some traditional and some all time favourites.

This dish is a superb mix of the end of summer and the beginning of autumn, a nice ripe mango mixed with the full rounded flavour of korma with a hint of spice to heat things up on the cooler nights!

Korma marinated chicken breast with mango salsa

Serves two – so double for more guests
Chicken:
2x de-skinned chicken breast
2 Tablespoons korma curry paste
2 tablespoons Greek yoghurt (low fat)
1 tablespoon mango chutney
Mix paste and yoghurt together and smear all over chicken breast and leave to marinate at least two hours.
Heat oven grill of grill pan to medium-hot. Take chicken out of marinade and reserve yoghurt. Sear both sides of chicken for 2-4 minutes each side then turn down to medium until cooked through 10-15 minutes depending on thickness of chicken.
In a small pot add one tablespoon of oil and heat to medium. Add yoghurt and korma mix that you reserved and slowly heat for five minutes. Add mango chutney and take off heat.
Mango Salsa
1x mango peeled and diced into 1cm cubes
1x handful chopped coriander
¼ finely chopped red onion
S & P
¼ cup cashew nuts chopped
Mix together and leave to sit.

Accompaniments:
2 cups cooked brown rice
2-4 handfuls spinach raw
2x zucchini slice length ways-steamed
16x round green beans-steamed
To Serve:
Lay down a handful of spinach on a plate, add 1 cup brown rice flattened down, place chicken on top and drizzle with korma sauce then top with salsa. Serve zucchini and beans to the side.

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