Indian Spiced Chicken
with Nigella Seed Salad and Coriander Yogurt
So flavourful and rich!
Cals 667 · Prot 69 · Carbs 72 · Fat 14
Global Eats
40 min
So flavourful and rich!
Cals 667 · Prot 69 · Carbs 72 · Fat 14
Global Eats
Ingredients
Chicken
Chicken breast
400 Grams
Turmeric powder
2 Grams
Garam masala
2 Grams
Chilli powder
2 Grams
Corn starch
20 Grams
Salt
0.5 Tsp
Vegetable oil
1 Tbsp
Curry leaves
6 Grams
Sauce
Green beans
150 Grams
Ginger garlic paste
10 Grams
Tomato paste
50 Grams
Coriander cumin powder
4 Grams
Fenugreek leaves
2 Grams
Water
150 ML
Salad
Cucumber
1 Piece
Cherry tomatoes
150 Grams
Lime
1 Piece
Nigella seeds
13*
5 Grams
To Serve
Fresh coriander
15 Grams
Chapati
10*11*
4 Piece
Natural yogurt
4*
170 Grams
Allergens
*13 Mustard, *10 Wheat, *11 Gluten, *4 Milk
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2790 / 667 |
| Fats (g) | 13.5 |
| of which saturated (g) | 3.9 |
| Carbohydrates (g) | 72 |
| of which sugars (g) | 15.4 |
| Fibers (g) | 11.9 |
| Proteins (g) | 69 |
| Salt (g) | 2.2 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Coat chicken
- Chop the chicken into bite-sized pieces.
- To a large bowl, add the chicken, turmeric, garam masala, a pinch of chilli powder (spicy!), corn starch, salt and a generous drizzle of oil.
- Mix well.
- Set aside.
Tip! Sensitive to spice, use less chilli powder or leave it out completely.
2 Prep
- Trim and chop the green beans into thirds.
- Chop the cucumber and tomatoes into small bite-sized pieces.
3 Make salad
- Slice the lime into wedges.
- In a bowl, mix the cucumber and tomato together with a squeeze of lime juice and the nigella seeds.
- Set aside for serving.
4 Fry chicken
- Heat a large non-stick pan over a medium-high heat with a generous drizzle of oil.
- Once hot, fry the chicken in batches for 5-7 min until golden brown and cooked through.
- When the chicken is nearly cooked, strip the curry leaves and add to the pan.
- Fry until crispy.
- Once this chicken is cooked, remove from the pan and set aside on a plate.
- Retain the pan.
5 Make sauce
- Heat the reserved pan over a medium-high heat with another drizzle of oil.
- Once hot, add the green beans. Fry for 1-2 min.
- Add the ginger garlic paste, tomato paste, coriander cumin powder and fenugreek.
- Fry for 1-2 min, until fragrant.
- Add the measured water and mix.
- Lower the heat. Simmer for 3-4 min, until the sauce has thickened and the beans are tender.
- Add chicken and toss to coat in the sauce.
- Cook for a further 2-3 min until the chicken is warmed through.
6 Serve
- Meanwhile, pick and finely chop the coriander.
- Microwave the chapatis for 30 secs.
- Serve the Indian Spiced Chicken with Nigella Seed Salad and Coriander Yogurt on the side.
- Garnish with the coriander.
- Serve with the chapatis on the side.
Tip! Alternatively heat the chapatis up in a pan over a medium high heat with a small drizzle of oil for 1-2 min each side.
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