Chicken tikka with chana daal and spiced cauliflower lentil salad
By not-recognizedAdd a kick to your supper table with this warming Indian spiced bowlTime and servings
Ingredients
17 total- 1 tin of chopped tomatoes
- 2 tsp of tikka masala curry paste
- 320 g of chicken mini fillets
- 2 tbsp of coconut yoghurt
- 1 bunch of fresh mint
- 1 bunch of fresh coriander
- 3 limes, (2 for recipe, 1 for garnish)
- 1 tsp of ginger, grated
- 1 tsp of garlic, grated
- 1 onion, finely diced
- 1 tin of chickpeas
- 1 tin of green lentils
- 1 cauliflower
- 0.5 tsp of turmeric
- 1 tsp of cumin seeds
- 1 tbsp of sultanas, to top
- 1 tbsp of flaked almonds, to top
Method
8 stepsStep 1
For the Chicken: Blend the yoghurt, mint and coriander with lime juice and pepper. Reserve half to dress your bowl, season this half with a little salt.
Step 2
Toss the chicken in the marinade, cover and place in the fridge for 30 mins up to 4 hours.
Step 3
For the chickpeas: Sweat an onion with garlic and ginger until golden, then add the curry paste. Fry for 2 minutes until fragrant.
Step 4
Add the tomatoes and drained chickpeas and simmer for 30 minutes.
Step 5
For the cauliflower: Mix the turmeric and cumin seeds with a little oil and add the cauliflower florets to coat then roast at 200 degrees for 20 minutes.
Step 6
Drain the lentils and toss in with the cauliflower once golden and tender.
Step 7
Cook the chicken: Once the cauliflower is cooked, turn the grill on at 200 degrees and grill the chicken for 10-12 minutes until they are cooked through, turning half way through.
Step 8
Top with sultanas, toasted almonds and the herb yoghurt.