Chicken, broc­coli and chick­pea curry on flat­breads

Country Life Every Week - - Kitchen Garden Cook Broccoli -

Serves 4 In­gre­di­ents For the mari­nade

1tb­spn tomato purée ¼ red onion 1 red chilli 2tspn fresh grated gin­ger Zest and juice of 1 lemon 2 cloves gar­lic ½tspn cumin seeds 1tspn corn­flour 1tspn turmeric 1tspn garam masala 30ml veg­etable oil A hand­ful fresh co­rian­der

200g chicken breast 175g broc­coli ¾ red onion 400g tinned cherry toma­toes 400g tinned chick­peas 1tb­spn tomato purée 75g baby spinach A squeeze of lemon juice

4 flat­breads 200g nat­u­ral yo­ghurt Ex­tra co­rian­der to serve

Method

To make the mari­nade, blitz all of the in­gre­di­ents to a paste in a food pro­ces­sor. Cut the chicken into large cubes and shake around in a freezer bag with the mari­nade un­til well cov­ered. Re­frig­er­ate for at least a few hours.

Pre­heat your oven to 180˚C/350˚f/gas mark 4. Chop the broc­coli into flo­rets, toss in a splash of veg­etable oil and ar­range in a bak­ing tray. Roast for about 10 min­utes or un­til it just starts to char.

Chop the re­main­ing red onion and cook in a large, heavy-based fry­ing pan with a splash of veg­etable oil un­til soft. Add the chicken and the mari­nade to the pan and fry un­til the meat is lightly browned. Pour in the tinned toma­toes and cook for about 10 min­utes.

Add the broc­coli, to­gether with the chick­peas, tomato purée and spinach. Stir ev­ery­thing well, then place a lid on the pan to wilt the spinach. Give the dish an­other good stir and taste for sea­son­ing. Squeeze over a lit­tle lemon juice.

Heat the flat­breads in a lightly oiled, hot fry­ing pan. Put one on each plate, topped with a spoon­ful of curry, a dol­lop of yo­ghurt and a scat­ter­ing of co­rian­der. Serve im­me­di­ately.

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