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Coconut & Mango Chicken with Aloo Sagg and Lentil Rice
05:02 20 September 2010
Description
This is a healthy alternative to a takeaway – and provides two portions of your 5-A-DAY.
1 hour to prepare and cook. Serves 2.
See “Switch 2” for more recipes devised with James Martin
Ingredients
| Coconut and mango chicken: 4 Chicken thighs, skinned 1/2 x 425g can mango, drained 1 x 400ml can coconut milk 2 tbsp vegtable oil Flour for dusting 2 cloves fresh garlic, crushed 1 tsp fresh root ginger, grated 1 tsp cumin seeds 1 tsp coriander seeds 1/4 - 1/2 tsp dried chilli flakes 1 tbsp tomato puree Small bunch fresh coriander, roughly chopped |
For the Aloo Saag: 1 tbsp vegetable oil ½ x 400g can of Bombay Potatoes ½ x 380g can spinach, drained 1 clove fresh garlic, crushed 1 tsp fresh root ginger, grated ¼ tsp dried chilli flakes For the Rice: |
Method
Coconut and mango chicken:
1. Heat the oil in a heavy based saucepan.
2. Dust the chicken with flour and fry until lightly golden.
3. Add the garlic, ginger, cumin seeds, chilli flakes and curry powder and fry on a medium heat for 1-2 minutes.
4. Add the tomato puree, stir well and add the mango and coconut milk. Simmer gently for 30 minutes.
Aloo sagg:
1. Heat the oil in a pan, add garlic, ginger and chilli and fry on a low heat for 2-3 minutes.
2. Add the Bombay potato and spinach and stir gently to heat through and combine.
Rice:
1. Heat the oil in a pan, add garlic, cumin seeds and tumeric and cook on a low heat for 1-2 minutes.
2. Add the rice, mushrooms and lentils, stir gently to heat through and combine.
How to serve:
Serve the chicken with the aloo saag and rice and a generous sprinkling of fresh coriander.
Servings
2Nutrition Information
Calories: 649
Protein: 37.5g
Carbohydrate: 84.6g
Sugars: 39g
Fat: 21.2g
Saturated fat: 3g
Fibre: 10.6g
This recipe and image is copyrighted to Canned Food UK.