Curry Spiced Chicken With A Tartare Of Peas Recipes

FRAGRANT CHICKEN CURRY WITH CHICK PEAS

Fragrant chicken curry with chick peas image

A low-fat curry that's packed with full, fragrant flavour - you can make it in one pot, too

Provided by Sara Buenfeld

Categories Dinner, Lunch, Main course, Supper

Time 1h10m

Number Of Ingredients 13

Ingredients

2 onions , quartered
3 fat garlic cloves
3cm/¼in piece fresh root ginger , peeled and roughly chopped
2 tbsp moglai (medium) curry powder
½ tsp turmeric
2 tsp paprika
1 fresh red chilli , seeded and roughly chopped
20g packet fresh coriander
1 chicken stock cube
425ml/¾ pint boiling water
4 skinless boneless chicken fillets (about 500g/1lb 2oz total weight), cubed
410g can chickpea , drained and rinsed
natural low-fat yogurt , basmati rice, naan bread or grilled poppadums, to serve

Steps:

Tip the onions, garlic, ginger, ground spices, chilli and half the coriander into a food processor. Add 1 teaspoon salt and blend to a purée. Tip the mixture into a medium saucepan and cook over a low heat for 10 minutes, stirring frequently.
Crumble in the stock cube, add the boiling water and return to the boil. Add the chicken, stir, then lower the heat and simmer for 20 minutes until the chicken is tender.
Chop the remaining coriander, reserve 2 tablespoons, then stir the remainder into the curry with the chickpeas. Heat through and divide between four bowls. Sprinkle with the reserved coriander and spoon over the yogurt, then serve with basmati rice, naan bread or poppadums.

Nutrition Facts : Calories 272 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Fiber 5 grams fiber, Protein 39 grams protein, Sodium 1.68 milligram of sodium

CURRY-SPICED CHICKEN WITH A TARTARE OF PEAS

Curry-spiced chicken with a tartare of peas image

Glynn Purnell likes to give traditional dishes a modern twist, and this dish is no exception. It's roast chicken, but not as you know it

Provided by Glynn Purnell

Time 2h

Number Of Ingredients 12

Ingredients

2 tbsp vegetable oil
1 tsp mild curry powder
1 ½kg chicken , ready for roasting
3 slices smoked streaky bacon , cut into small pieces
250g frozen peas , defrosted
400g fresh peas , podded (about 2kg/4lb 8oz unpodded weight)
1 shallot , finely chopped
10 stalks marjoram or oregano , leaves picked and chopped
1 shallot , finely chopped
small bunch chives , chopped
splash olive oil
pinch ground ginger

Steps:

Heat oven to 200C/180C fan/gas 6. Mix the oil with the curry powder, and rub this all over the chicken. Transfer to a roasting tin and cook for 1 hr 30 mins. To check if the chicken is cooked, insert a skewer between the thigh and the breast - the juices should run clear. Remove and allow to rest for 20 mins, loosely covered with foil.
Meanwhile, fry the bacon until crisp in a dry, non-stick pan. Remove and leave to cool slightly. Pulse the peas separately to a rough purée in a blender, or using a hand blender.
Mix the peas together with bacon, shallot, marjoram, chives, the splash of olive oil, a sprinkle of ground ginger, and season with salt. Serve alongside the chicken.

Nutrition Facts : Calories 637 calories, Fat 37 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 4 grams sugar, Fiber 8 grams fiber, Protein 60 grams protein, Sodium 0.86 milligram of sodium

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