Indian salad
with coconut milk-lime dressing
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Ingredienten
½ zakje(s)
Garam masala
90 ml
Kokosmelk
½ stuk(s)
Limoen
½ stuk(s)
Mango
½ stuk(s)
Rode ui
100 gram
Kipfilethaasjes
1 stuk(s)
Little gem
5 gram
Verse koriander
(Kan bevatten: Selderij)
½ stuk(s)
Tomaat
20 gram
Zonnebloempitten
(Kan bevatten: Sesamzaad, Noten, Macadamianoten, Amandelnoten, Paranoten, Pinda's, Hazelnoten, Walnoten, Pistachenoten, Cashewnoten, Pecannoten)
1 stuk(s)
Knoflookteen
Zelf toevoegen
½ el
Zonnebloemolie
1 tl
Suiker
½ el
Rodewijnazijn
naar smaak
Peper en zout
Instructies
Press or mince the garlic. Dice the chicken fillet and transfer to a bowl, along 1/2 tbsp coconut milk per person and garlic. Add the garam masala, then a light drizzle of sunflower oil and season with a pinch of salt. Mix well to combine, then cover with aluminium foil and transfer to the fridge to marinate.
Slice the onion into thin half rings. In a bowl, mix the red wine vinegar with the sugar. Add the onion and season with salt and pepper to taste. Mix everything together and set aside, stirring occasionally so the flavours can sink in. Peel and cut the mango into strips. Cut the tomato into wedges. Zest and juice the lime.
Heat a light drizzle of sunflower oil in a frying pan over medium-high heat and fry the chicken for 1 - 2 minutes on each side. Lower the heat and fry the chicken for 3 - 4 minutes, or until cooked through. In the meantime, make the dressing. In a tall container, add the rest of the coconut milk, cilantro, lime juice and zest. Use an immersion blender to process into a smooth dressing. Season with salt and pepper to taste.
Roughly shred the little gem and serve on plates. Top with the tomato, mango, pickled onion, and chicken. Drizzle with the coconut-lime dressing and garnish with the sunflower seeds.
