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January 14, 2015 / Chris Blum

Chicken Tikki with Lentils

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This is my take on Jamie Oliver’s Chicken Tikki Salad. It’s healthy and delicious and takes about 45 minutes.

Chicken
1 lb boneless, skinless chicken thighs, pounded thin
1/4 c or so tikka paste

Lentils
4 spring onions, sliced thin
1 fresh red chili, sliced thin
2 tsp mustard seeds
2 tsp ground cumin
olive oil
1 c lentils, cooked
3 tomatoes, chopped
1 TBSP red wine vinegar
1 big bunch of cilantro, leaves and stalks
2 lemons
1/4 c greek yogurt
2 TBSP cashew nuts
1 TBSP mango chutney
2 tsp turmeric
1 bag baby spinach
2 carrot, shredded
1 lb crimini mushrooms, sliced

Salt and pepper chicken, then rub with tikki paste. Set aside in fridge till ready to cook. When ready to cook Place on the hot griddle pan, turning after 3 or 4 minutes, until nicely charred and cooked through.

Im a food processor or blender combine coriander stalks, juice of 1 lemon, yogurt, cashews, mango chutney and turmeric, then purée until smooth.

Put the mustard and cumin seeds and 1 TBSP of oil into the frying pan, followed by the sliced spring onion and chili. Add the lentils, tomatoes, mushrooms, carrots and add a punch salt and pepper and a splash of red wine vinegar. Add the cilantro leaves and spinach when you start the chicken. Cool until spinach is wilted.

To serve scoop lentil mixture onto plate, drizzle with cilantro sauce and top with chicken.

Serves 5 – 6.

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