Indian Chicken Salad with Tangelo Marmalade and Naan Chips

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Preheat BBQ hot plate or grill to high if using. Pat chicken dry with paper towels and cut into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice through horizontally to make two thin steaks. Season and place in a bowl along with olive oil and first measure of Indian spice blend.
2. Toss chicken well and set aside to marinate. Toss chickpeas and cashews on prepared tray with a drizzle with oil and season with salt and second measure of Indian spice blend. Bake in oven for about 6 minutes, until almost starting to brown.
3. Remove chickpeas from oven and place naan wedges on tray around the edges. Cook for a further 5-7 minutes, until naan and cashews are golden and crispy. While the chickpeas roast, heat a drizzle of oil in a medium fry-pan on medium-high heat.
4. Cook chicken for 2-3 minutes each side (depending on thickness), or until cooked through. Set aside, covered, to rest for 2-3 minutes. Slice cucumber thinly lengthways. In a small bowl combine all curry dressing ingredients and season.
5. In another small bowl, combine tangelo marmalade ingredients and set aside. Slice rested chicken into thick pieces against the grain.
6. To serve, spoon tangelo marmalade onto plates and smooth out. Arrange all Indian chicken salad ingredients on top and drizzle with curry dressing and a sprinkle of coriander leaves.