Name: Garam Masala Chicken Roti with coriander-yogurt chutney and slaw
Total time: 25 min
Yield: 2
Cuisine: Indian
Ingredients: 2 piece Roti; 100 g Organic full-fat yogurt; 1 piece Garlic; 200 g Shredded red cabbage; 1 piece Romano pepper; 10 g Fresh coriander; 75 g White long grain rice; 300 g Chicken thigh strips; 1 piece Onion; 1 sachet(s) Garam Masala; 1 sachet(s) Green curry spices; 1 tablespoon Olive oil; 1 tablespoon Extra virgin olive oil; 1 tablespoon [Plant-based] butter; ½ piece Low sodium chicken stock cube; 1 tablespoon White wine vinegar; to taste Salt and pepper

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Recipes

Garam Masala Chicken Roti

with coriander-yogurt chutney and slaw

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Allergens:

Mosterd

•Tarwe

•Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 piece

Roti

(Contains: Mosterd, Tarwe)

50 g

Organic full-fat yogurt

(Contains: Melk (inclusief lactose))

½ piece

Garlic

100 g

Shredded red cabbage

½ piece

Romano pepper

5 g

Fresh coriander

(May be present: Selderij)

40 g

White long grain rice

200 g

Chicken thigh strips

½ piece

Onion

½ sachet(s)

Garam Masala

½ sachet(s)

Green curry spices

Not included in your delivery

½ tablespoon

Olive oil

½ tablespoon

Extra virgin olive oil

½ tablespoon

[Plant-based] butter

¼ piece

Low sodium chicken stock cube

½ tablespoon

White wine vinegar

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3784 kJ

Calories904 kcal

Fat42 g

Saturated Fat13.9 g

Carbohydrate85.7 g

Sugar11.5 g

Dietary Fiber11.5 g

Protein42.1 g

Salt1.6 g

Potassium96.3 mg

Calcium16.5 mg

Iron0.3 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Saucepan

•Blender

•Tall-Sided Pan

•Salad Bowl

Cooking Steps

Preheat the oven to 160 degrees Celcius.
Boil plenty of water in a pot or saucepan, crumble in the stock cube and cook the rice for 8 - 11 minutes or until done.
Pick the leaves of the coriander and set aside, keep the stalks. To make the coriander-yoghurt chutney, add to a tall container: the coriander stalks, yogurt and 1/4 of the green curry spices.
Blend into a sauce with a blender. Season with salt and pepper.

Slice the onion into half rings and crush or mince the garlic.
Cut the Romano pepper into strips.
Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the chicken, garlic, onion and Romano pepper for 7 minutes. Season with salt and pepper.

Transfer the roti to a baking tray and bake the roti for 3 minutes.
In a salad bowl, combine the vinegar and extra virgin olive oil. Season with salt and pepper.
Add the red cabbage and coriander leaves and toss well to combine.
Add the butter, the garam masala (see Tip) and the rest of the green curry spices to the chicken.

*Take care, this ingredient is spicy! Use as preferred.