Recipe for Sunrise Chicken served in a fragrant tomato curry
1/2 tbsp flaked almonds
1/2 clove garlic – peel, grate finely & chop
10g ginger – peel & chop finely
2 tsp Jeera Spice Mix
150g chicken fillets
1/4 onion – peel & chop finely
1/2 tomato – grate coarsely
1/2 sachet tomato paste
1/4 head cauliflower – cut into florets
25g kale – rinse & dry
butter (from your pantry)
olive oil (from your pantry)
salt & pepper (from your pantry)
Preparation: Prepare all ingredients as indicated above.
Flaked almonds: Place a pan on high heat and dry toast for 2-3 minutes until lightly browned. Toss often to make sure they don’t burn.
Marinated chicken: Mix together the yoghurt, garlic, ginger and Jeera Spice Mix. Coat the chicken with this marinade and season with salt and pepper. Set aside.
Curry mix: Place a pan on medium-high heat with a drizzle of olive oil. Add the onion with a pinch of salt and cook for 5 minutes. Then add the grated tomatoes and tomato paste and cook, stirring, for 3-5 minutes until the sauce thickens and the colour darkens slightly. Add the marinated chicken and cook for 8-10 minutes until cooked through. Season to taste.
Cauliflower & kale: Place a different pan on medium-high heat with a knob of butter. When the butter has melted, add the cauliflower and cook, leaving them for two minutes to brown underneath. Start moving them around for another two minutes until cooked. Add the kale, cook for another 2 minutes and season with salt and pepper.
Serve the chicken topped with the toasted almonds, and serve the cauliflower and kale on the side.
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.