Get some grease proof paper and put the chicken on it, season with salt and pepper and add tikka paste, coat the chicken well and cover with paper. Bash the chicken with kitchen roll, to tenderize and bet in the seasoning. Fry it on the griddle pan for 7 minutes (3.5 min each side)
add mushrooms to the chicken to fry.
While chicken is cooking do the vegetables.
Heat the olive oil in a pan, add mustard seeds, add a pinch of cumin, add the garlic, add sliced onions, and chillie. add drained lentils. add one tomatoe, squash it. Pinch of salt and pinch of pepper and a splash of vinegar. Turn off, no need for longer cooking.
Add yogurt to the blender, add coriander stalks to the yogurt, add the lemon juice, add the cashew nuts, add the mango chutney and finally turmenric. mix it all up.
Just before serving turn the heat on peas again, stop the chicken cooking and use the gtridle to heat the naan bread.
Start preparing the salad, lay the spinach, cut long thin ribbons from the cucumber and carrot over it using a peeler. pour over the lentils and add the dressing.
609 calories per portion
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|Serving Size: 1 Serving (432g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 152 (35%)|
|Amt Per Serving||% DV|
|Total Fat 16.9g||22 %|
|Saturated Fat 2.8g||14 %|
|Monounsaturated Fat 4.7g|
|Polyunsanturated Fat 6.5g|
|Cholesterol 58.9mg||18 %|
|Sodium 849.3mg||29 %|
|Potassium 962.1mg||25 %|
|Total Carbohydrate 39.2g||12 %|
|Dietary Fiber 11.9g||48 %|
|Sugars, other 27.3g|
|Protein 35.2g||50 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 429
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