Here's one that is becoming a regular meal for us at home! A healthier than usual chicken tikka masala with a kachumba side salad.
You'll need:
Curry:
- two red onions
- coconut oil (for frying)
- chicken breast (two feeds roughly three people)
- a fresh chilli
- one large sweet potato
- a handful of spinach
- fresh coriander
- curry paste of choice (we used tikka)
- coconut milk
- tinned tomatoes
Salad:
- one red onion
- half a cucumber
- two tomatoes
- one lemon
- fresh coriander/mint
Method:
1. Dice onions and fry off in two teaspoons of coconut oil until very soft, then add the chicken breast (diced) and chilli, cook until browned.
2. In a separate bowl, cut the sweet potato into large chunks and microwave in a small bowl of water to soften. In the main frying pan, add two tablespoons of curry paste and stir into chicken.
3. Pour the coconut milk and tinned tomatoes over the chicken and onions, stirring to form a loose curry. Allow to simmer for 2/3 minutes.
4. Chop some fresh coriander and add both this and the spinach to the curry, followed by the softened sweet potato.
5. Allow the curry to simmer, and cook some rice to accompany it, if desired. In another bowl, finely dice all the salad ingredients, and stir together. Squeeze half of the lemon over the top and add a pinch of salt to taste.
Serve with mini poppadums, some mango chutney and natural yoghurt!
Post a Comment