Recipe for Indian spiced chicken served with a kale salad and toasted almonds
6 tbsp yoghurt
2 tbsp Mother-in-law curry powder
600g chicken fillets
1 chilli (optional) – deseed & chop finely
1 clove garlic – peel, grate finely & chop
200g kale – remove stalks & tear leaves
1 onion – slice thinly
40g flaked almonds
butter (from your pantry)
olive oil (from your pantry)
salt & pepper (from your pantry)
Preparation: Prepare all ingredients as indicated above.
Chicken fillets: Mix together the yoghurt and Mother-in-law curry powder (the curry powder is quite spicy, use to taste) and mix in the chicken fillets. Season with salt and pepper and set aside to marinate.
Lemon: Using the fine side of a box grater, grate the peel of the lemon to create zest. Then cut the lemon into wedges.
Dressing: Mix together the chilli (optional), lemon zest and garlic. Whisk in a drizzle of olive oil and season with salt, pepper and a good squeeze of lemon juice.
Kale salad: Add the dressing to the kale and massage the kale with your fingers to soften it slightly.
Onion: Place a frying pan on medium heat with a drizzle of olive oil and salt. When hot, add the onion and fry for 7-9 minutes until golden and crispy. Remove from the pan and set aside.
Flaked almonds: Put a pan on medium-high heat. Add the flaked almonds to the dry pan and toast for 2-3 minutes until lightly browned. Shake the pan often so they don’t burn. Remove and set aside.
Chicken fillets: Place a large griddle or frying pan on medium-high heat and add a knob of butter. When the butter has melted, add the chicken fillets and cook for 5 minutes until cooked through.
Serve by topping the salad with the flaked almonds and the crispy fried onions. Serve the chicken fillets with the salad on the side.
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