Indian Spiced Chicken
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Indian Spiced Chicken
Tessa
Rated 5.0 stars by 1 users
Category
Mains
Author:
Tessa
Servings
4
Prep Time
30 minutes
Cook Time
30 minutes
Delicious Indian Spiced Chicken, bursting with flavour! We served ours with a Goats Cheese and Quinoa Salad, but would also be great with rice and a dollop of plain yoghurt.
Ingredients
Chicken
-
1 brown onion, peeled and diced
- 1 tbsp ginger diced finely
- 2 cloves garlic minced
- 1 fresh chilli
-
1 tbsp Changing Habits Coriander Seed Powder
-
2 tsp Changing Habits Cumin Powder
-
1 tsp Changing Habits Cinnamon
-
1/2 tsp Changing Habits Turmeric
-
1 tsp Changing Habits Garam Masala
- 1 tbsp olive oil
- 750g chicken thigh cutlets
-
1 cup water and 1 tsp Changing Habits Vegetable Stock Powder
- 2 bay leaf
Quinoa Salad
-
2 cups cooked quinoa
- 1/4 cucumber diced
- 1 tomatoes diced
- 1/3 cup goats cheese crumbled
- sml handful fresh coriander
- 1 tbsp chilli flakes
- juice of 1 lime
Optional extras
-
fresh coriander
-
fresh chilli
-
plain yoghurt
Directions
Chicken
- Place the onion, ginger, garlic and chilli in a food processor. Blitz for about 10 seconds.
Add the coriander powder, cumin, cinnamon, turmeric and garam masala. Mix well.
Heat a fry-pan over a medium heat. Add olive oil.
Transfer the onion and spice mixture into the fry pan and fry until soft and fragrant.
Add the chicken thigh cutlets and cook for a further 6 minutes turning over half way and coating with the onion and spice mixture.
Add the water, vegetable stock and bay leaves and give it a good stir.
Place a lid on the pan and cook for 30 minutes or until the chicken is cooked through. Remove the lid and cook for a further 5 minutes until the liquid thickens.
Quinoa salad
- Place all quinoa salad ingredients into a bowl and mix well.
Spoon the quinoa first onto plates and top with the chicken. Spoon any extra sauce from the frypan over the top. Enjoy!
