Tandoori Chicken Skewers with Lentil, Green Pea and Cauliflower Dahl
Bringing a subtle taste of the sub-continent to your table, this dish is full of flavour.
Keyword: Clean Eating, Healthy Eating, Healthy Food, Healthy Recipe, Healthy Recipes, Tandoori Chicken Skewers with Lentil, Green Pea and Cauliflower Dahl
Servings: 4
Ingredients
600gm skinless chicken breastcut into 2.5cm chunks
1¼ cups low-fat plain yoghurtplus ⅓ cup to serve
2 Tbsptandoori spice
2 Tbspcurry powder
400g 2x cans brown lentilsrinsed and drained
½ head cauliflower
1 cup frozen peas
½ cup fresh corianderchopped
4 pieces wholemeal roti or naan
1 lemonsliced, to serve (optional)
Instructions
Heat a grill pan or barbecue to medium. Place chicken in a shallow dish. In a bowl, combine tandoori spice with 1¼ cups of yoghurt. Rub tandoori yoghurt mix over chicken, massaging well. Thread chicken onto metal or bamboo (soaked in water) skewers.
Spray a non-stick, heavy based large pot with oil and place over a medium heat. Add curry powder and gently fry for 1 minutes. Add lentils and ¾ cup of water. Bring to boil and simmer for 5 minutes.
Meanwhile, in a food processor blitz cauliflower into medium size crumbs. Add to lentils and cook for 5 minutes. Add peas, then cook another 5 minutes.
While lentils are cooking, grill chicken skewers 3 minutes each side. Mix remaining yoghurt with half the coriander.
Serve dahl and chicken skewers on a platter with roti, lemon slices and yoghurt on the side. Sprinkle with remaining coriander.