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Chicken Tikka Madras with Sweet Potato Chickpea Chaat & Tamarind Chutney
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High protein
1/3 daily fibre
New
9 plants
Low sat fat
Serving size
Ingredients
- 300g diced British Free Range chicken breast
- 2 tbsp Madras spice paste (Mustard) (Water, Curry Powder (Coriander, Turmeric, Fenugreek, Chilli, Sea Salt, Fennel, Cumin,Mustard, Black Pepper), Sunflower Oil, Paprika, Garlic, Ginger, Salt, Tamarind Concentrate, Cornflour, Crushed Red Chillies, Ground Cardamon, Cayenne Pepper, Acetic Acid)
- 230g chickpeas (Chickpeas, water, salt)
- 1 onion
- 110g baby tomatoes
- 1 handful of fresh mint
- 2 tsp tamarind paste (tamarind paste, spirit vinegar, water, salt)
- 2 tsp dukkah spice blend (buckwheat, pine kernel, coriander, pumpkin seeds, poppy seeds, cumin, oregano, paprika, sea salt)
- 1 small sweet potato
- 1 handful of fresh coriander
- 80g greek style yoghurt (Milk)
- 20g mixed salad leaves
Nutritional Information
Calories: 638
Protein: 54g
Carbs: 40g
Fat: 21g
Ingredients
- 230g chickpeas (use half) (Chickpeas, water, salt)
- 1 small sweet potato (use half)
- 2 tsp dukkah spice blend (use half) (buckwheat, pine kernel, coriander, pumpkin seeds, poppy seeds, cumin, oregano, paprika, sea salt)
- 150g diced British Free Range chicken breast
- 80g greek style yoghurt (use half) (Milk)
- 2 tbsp Madras spice paste (use half) (Mustard) (Water, Curry Powder (Coriander, Turmeric, Fenugreek, Chilli, Sea Salt, Fennel, Cumin,Mustard, Black Pepper), Sunflower Oil, Paprika, Garlic, Ginger, Salt, Tamarind Concentrate, Cornflour, Crushed Red Chillies, Ground Cardamon, Cayenne Pepper, Acetic Acid)
- 110g baby tomatoes (use half)
- 1 onion (use half)
- 1 handful of fresh mint (use half)
- 1 handful of fresh coriander (use half)
- 2 tsp tamarind paste (use half) (tamarind paste, spirit vinegar, water, salt)
- 20g mixed salad leaves (use half)
Nutritional Information
Calories: 638
Protein: 54g
Carbs: 40g
Fat: 21g
Chicken Tikka Madras with Sweet Potato Chickpea Chaat & Tamarind Chutney
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line 2 baking trays with parchment paper
- Pull out 2 medium bowl, a small bowl & a sieve
Get started
- Cut the sweet potato into 2cm chunks and add to a lined baking tray. Toss with the dukkah spice mix, 1 tsp oil and a pinch of salt and pepper. Roast for 15 mins
- Meanwhile, add the chicken to a medium bowl with 1 tsp of the yoghurt and the madras paste (use less for less heat). Season with salt and pepper. Mix well and leave to marinate
Meanwhile, prep the chaat
- Roughly dice the tomatoes. Finely dice the onion. Add both to the other medium bowl with a pinch of salt. Toss together
- Pick the mint from the stems. Finely chop half of the mint and coriander. Roughly tear the rest
- Add the finely chopped mint and coriander to the small bowl with the remaining yoghurt, tamarind and 1 tbsp water (1/2 tbsp for 1 person). Season with salt and pepper. Stir to combine
Roast the chickpeas & chicken
- Drain the chickpeas and thoroughly dry with kitchen paper. After 15 mins, add the chickpeas to the tray with the sweet potato and toss with 1/2 tsp oil, a pinch of salt and pepper. Roast for a further 10-15 mins, until the potatoes are soft and the chickpeas are golden
- At the same time, add the chicken evenly to the other lined baking tray and drizzle with 1/2 tsp oil. Bake for 13 mins, until cooked through
Bring it all together
- Once cooked, add the sweet potato and chickpeas to the tomatoes and onion. Toss with the torn mint and coriander and 1 tsp olive oil. Season to taste
- When everything is ready, add the salad leaves to the bowl and toss gently to combine
Plate up
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- Share the chaat between plates, drizzled with the tamarind chutney. Top with the chicken to finish
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