The protein cooking time listed in this recipe has been updated.
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Thali-style Indian Chicken Feast
Take inspiration from Indian thali platters with this free-range British chicken curry feast. There's fluffy antioxidant-rich rice, vitamin-packed broccoli – and plenty of chutney and mint yoghurt for drizzling. Be prepared, the family will be asking for more.
Prep in 10
High protein
1/3 daily fibre
Low sat fat
Serving size
Ingredients
- 1 head of broccoli
- 1 garlic bulb (use half)
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 200g black rice (black rice (100%))
- 1 unwaxed lime
- 1 chilli
- 3 tbsp korma paste (Mustard) (Water, Curry Powder (Coriander, Turmeric, Fenugreek, Chilli, Sea Salt, Fennel, Cumin, Mustard, Black Pepper), Sunflower Oil, Tomato Puree, Garlic, Ginger, Date Syrup, Salt, Desiccated Coconut, Coriander Leaf, Acetic Acid, Ground Turmeric, Ground Cumin, Cornflour)
- 1 handful of fresh mint
- 4 large tomatoes
- 1 onion
- 600g British Free Range chicken thighs
- 2 apple
- 25g honey
Nutritional Information
Calories: 630
Protein: 44g
Carbs: 54g
Fat: 27g
Thali-style Indian Chicken Feast
Take inspiration from Indian thali platters with this free-range British chicken curry feast. There's fluffy antioxidant-rich rice, vitamin-packed broccoli – and plenty of chutney and mint yoghurt for drizzling. Be prepared, the family will be asking for more.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 30-35 mins, until cooked, then drain.
- Make the chutney; peel and finely chop the apples. Finely dice the chilli (remove the seeds for less heat). Heat a small saucepan on medium heat. Add the apples, honey, 1 tsp korma paste, half the chilli (or to taste) and 150ml water. Bring to a boil then simmer for 20-25 mins, until thickened. Zest and halve the lime, then stir in the zest.
- Roughly chop the tomatoes. Finely slice the onion. Finely chop or crush 3 garlic cloves. Heat a large saucepan with 1 tbsp oil on high heat. Add the onion, garlic and tomatoes and cook for 6-8 mins, stirring occasionally. Meanwhile, quarter the chicken thighs. Add the remaining korma paste to the pan. Cook for 2-3 mins, then add the chicken and 50ml water. Simmer for 15 mins, until the chicken is cooked.
- Pick the mint leaves from the stalks and finely chop. Mix the mint, yoghurt, a pinch of sea salt and a squeeze of lime juice (to taste) in a small bowl. Cut the broccoli into florets. Place on a lined baking tray and toss with 1 tbsp oil and a pinch of sea salt. Roast for 10-15 mins, until soft.
- Check it is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear. Cook for longer if necessary. Once the broccoli is cooked, transfer to a mixing bowl and toss with the remaining chilli (to taste) and juice from half the lime.
- Serve the curry, rice and broccoli with the chutney and yoghurt. Garnish with the remaining mint leaves and any remaining lime wedges.
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