Coconut & Mango Chicken with Aloo Sagg and Lentil Rice Click image to enlarge
Course: Main
Dish: Meat
Serves: 2
Nutritional information per serving:

Calories: 649
Protein: 37.5g
Carbohydrate: 84.6g
Sugars: 39g
Fat: 21.2g
Saturated fat: 3g
Fibre: 10.6g
 

 

Did you know?

Canned lentils are a source of iron which is good for red blood cell production


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Coconut & Mango Chicken with Aloo Sagg and Lentil Rice

This is a healthy alternative to a takeaway – and provides two portions of your 5-A-DAY.
1 hour to prepare and cook. Serves 2.
See “Switch 2” for more recipes devised with James Martin

Ingredients:
Coconut and mango chicken:
4 Chicken thighs, skinned
1/2 x 425g can mango, drained
1 x 400ml can coconut milk 
2 tbsp vegtable oil
Flour for dusting
2 cloves fresh garlic, crushed
1 tsp fresh root ginger, grated
1 tsp cumin seeds
1 tsp coriander seeds
1/4 - 1/2 tsp dried chilli flakes
1 tbsp tomato puree
Small bunch fresh coriander, roughly chopped
For the Aloo Saag:
1 tbsp
vegetable oil
½  x 400g can of Bombay Potatoes
½  x 380g can spinach, drained 
1 clove fresh garlic, crushed
1 tsp fresh root ginger, grated
¼ tsp dried chilli flakes

For the Rice:
1 tbsp vegetable oil
100g cooked Basmati rice
1 x 330g can lentils, drained
½ 290g can sliced mushrooms, drained 
1 clove garlic, crushed
½ tsp ground tumeric
½ tsp cumin seeds

 

Method:

Coconut and mango chicken:
1.
Heat the oil in a heavy based saucepan.
2. Dust the chicken with flour and fry until lightly golden.
3. Add the garlic, ginger, cumin seeds, chilli flakes and curry powder and fry on a medium heat for 1-2 minutes.
4. Add the tomato puree, stir well and add the mango and coconut milk. Simmer gently for 30 minutes.

Aloo sagg:
1.
Heat the oil in a pan, add garlic, ginger and chilli and fry on a low heat for 2-3 minutes.
2. Add the Bombay potato and spinach and stir gently to heat through and combine.

Rice:
1.
Heat the oil in a pan, add garlic, cumin seeds and tumeric and cook on a low heat for 1-2 minutes.
2. Add the rice, mushrooms and lentils, stir gently to heat through and combine.

How to serve:
Serve the chicken with the aloo saag and rice and a generous sprinkling of fresh coriander.
 

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