Chippy Tea Chicken Curry
lamb mince and half the mint sauce (wet hands is best), then divide into four.
Roll the mixture into balls and squash each one down into a burger shape.
3
Cook under the grill (or, even better – on a barbecue) for about 5–6 minutes each side (or until cooked to your liking). 4
Meanwhile, mix together the yoghurt and the remaining mint sauce with a pinch of salt and pepper.
5
To assemble, lay the lettuce on the base of the buns, top with the cooked burgers and a dollop of the mint yoghurt, add some sliced onion, and close with the top of the bun. 6 boneless chicken thighs 1 brown onion, diced 2 cloves of garlic, crushed 2tbsp curry powder
1tbsp plain flour
1tbsp honey
1tbsp soy sauce
350g frozen vegetable mix (broccoli, cauliflower, carrots) 4 potatoes, peeled and cut into chips 1
Preheat oven to 190°C fan/400°f/gas mark 6.
2
Spray a large pan with a little oil and put on medium heat. Open out the chicken thighs, add them to the pan, and cook for 5 minutes each side. Then remove them to a plate and keep warm. 3
Add the onion and garlic to the pan and cook for about 5 minutes, stirring occasionally.
4
Add the curry powder and flour and stir for 1 minute, then add the honey, soy sauce and frozen veg, along with 750ml of water, and stir to combine. 5
Put the chicken back into the pan and bring to the boil, then reduce the heat to low and simmer for 45 minutes, stirring occasionally.
6
Meanwhile, spray the potatoes with a little oil and sprinkle them with salt and pepper.
7
Spread them out on a lined baking sheet and cook in the oven for 35–40 minutes, turning them halfway through.
8
Gently stir the cooked chips through the curry, and you’re ready to serve. ■ Twochubbycubs Full-on Flavour: 100+ tasty, slimming meals under 500 calories by James & Paul Anderson (Yellow Kite) is out now