Chicken Masala

A crowd pleaser.

INGREDIENTS

Masala

• 1 Tbsp olive oil

• 1 onion, finely diced

• 2 cloves of garlic, diced

• 2cm fresh ginger, grated

• 1 tsp of each - ground cumin, ground coriander, curry powder, garam masala

• 400g tinned tomatoes

• 200g coconut milk

• 600g cooked chicken, bite sized pieces

• Salt & pepper, to taste

• Fresh coriander, used for garnish

• 200g dry weight rice

Pickled Vegetables

• 2 carrots, ribboned (can use any vegetables)

• 1/2 onion, finely diced

• 1 t sugar

• Salt & pepper to taste

Herby Yoghurt

• 1/2 c fresh herbs, diced (we love parsley and coriander with this dish!)

• 1 cup of plain natural yoghurt

• Rind of one lemon + squeeze of juice

• Salt & pepper to taste

METHOD

1. Add ribboned carrots to a snap lock bag with diced onions, salt and pepper. Give the bag a good scrunch to slightly breakdown the carrot and mix everything together. Set aside to add as a garnish at the end of the cook (the longer you leave this the better!)

2. In a small bowl mix together, all of the ingredients for the herby yoghurt. Set aside.

3. Prepare rice as per packet instructions.

4. Heat oil in a large pot. Add the onions and cook until the onions are soft and translucent, about 5 minutes. Add the garlic and ginger, and cook for a further minute. Stir in the spices and cook until fragrant, about 30 seconds.

5. Add the tin of tomatoes, stir, and reduce the heat to low. Simmer until the sauce is slightly thickened, about 5 minutes.

6. Stir the coconut cream and chopped chicken into the sauce, and simmer until the chicken is warmed through and the sauce is just starting to bubble, 1 to 2 minutes.

7. Taste and season with salt and pepper.

8. Serve on rice and garnished with coriander. Serve with the pickled carrot and yoghurt.

Serves four.

Nutritional Information: per serving

Calories: 558kcal

Protein: 51g

Fat: 19g

Carbohydrate: 45g