Fusion chicken pot
Prep:
15 mins
Cook:
15 mins
This easy chicken dish is loaded with iron and gently spiced with notes from India yet uses elements from the Mediterranean.
540g chicken fillets
1 small aubergine, sliced in rounds then in half
1 tbsp, olive oil
300ml 0% fat Greek yogurt
3 tsp curry spices
Juice ½ lemon
Small handful mint leaves, most chopped
400g can chickpeas, drained and rinsed
100g cherry tomatoes, quartered
1 small red onion, chopped
1-2 tbsp peanuts, crushed
Bring a pan of water to the boil. Add the chicken and some salt, then put on the lid.
Turn off the heat and leave for 20 minutes or until cooked through.
Drain, then shred the chicken.
In a pan, heat the olive oil then cook the aubergines unti tender.
In a small bowl, mix the yoghurt, curry spices, lemon juice, chopped mint, the aubergine and some seasoning.
Toss the chicken and chickpeas with half the dressing, and season.
Scatter over the tomatoes, onion, remaining mint and peanuts.
Drizzle any extra dressing over the top.
Serves
4
Preparation Time
15 minutes
Cooking Time
15 minutes
Main ingredients
Beans, Chicken, Vegetables, Oil, Nuts, Spice
Recipe Type
Dinner, Healthy, Salads
Cuisine
Indian
Level of Difficulty
Easy
