Recipe for Indian Spiced Chicken served with a kale salad and toasted almonds

Ingredients
6 tbsp yoghurt
2 tbsp Mother-in-law curry powder
600g chicken fillets
1 lemon
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)

How to
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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Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.