Naan dippers with fresh mint & coriander raita
The perfect start to an Indian buffet, this refreshing dip is sure to have your guests digging in - ideal for New Year's Day
Creamy masala chicken
- Preparation and cooking time
- Total time
- Ready in 35-40 minutes
- Easy
- Serves 4
Skip to ingredients
- 4 boneless, skinless chicken breastscubed
- 3cm piece fresh root gingerpeeled and chopped
- 2 garlic clovechopped
- 1 tsp mild chilli powder
- 2 tbsp fresh corianderchopped
- juice of 1 lime
- 2 tbsp oil
- 1 onion
- 1 red chilli
- 1 tsp ground turmeric
- 284ml carton double cream
- juice of ½ lemon
- basmati or cauliflower riceand naan bread, to serve
Nutrition: per serving
- kcal541
- fat42g
- saturates23g
- carbs6g
- sugars0g
- fibre1g
- protein36g
- salt0.32glow
Method
step 1
Put the chicken, ginger, garlic, chilli powder, coriander, lime juice and 1 tbsp of oil in a bowl. Stir, and set aside. Chop the onion, and seed and chop the chilli.
step 2
Heat a large shallow pan. Tip in the chicken and marinade and fry for about 6-8 minutes, stirring occasionally.
step 3
Meanwhile, heat the remaining oil in a pan and fry the onion and chilli for 3-4 minutes until just soft. Add the turmeric and stir fry for 1 minute. Lower the heat, pour in the cream and simmer for 2-3 minutes.
step 4
Add the chicken and simmer for 5 minutes, or until cooked. Season and stir in the lemon juice. Serve with rice and naan bread or with cauliflower rice for a keno-friendly version.
