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Ingredients
- Serves 1 person
marinade:
10 g garlic (minced)
10 g ginger (minced)
5 g lemon juice
2 g salt
8 g garam masala
160 g chicken breast (2 cm cube)
curry:
30 g rice bran oil
70 g yellow onion (chopped)
25 g red bell pepper (chopped 1x1cm)
25 g green bell pepper (chopped 1x1cm)
25 g yellow bell pepper (chopped 1x1cm)
5 g green chilli (chopped 1x1cm)
10 g coriander powder
10 g cumin powder
10 g garam masala powder
10 g tomato puree
90 g chicken stock
100 g canned diced tomato
kerela green beans:
4 g grapeseed oil
0.6 g mustard seed
1.8 g garlic (minced)
0.3 g ground coriander
0.4 g ground cumin
0.1 g cayenne pepper
0.2 g ground turmeric
80 g green bean (chopped 4cm)
2.8 g jalapeno (chopped 0.5cm)
10 g dried desiccated coconut
sautéed spinach:
10 g grapeseed oil
25 g yellow onion (sliced)
120 g puay leng (chinese spinach)
salt and pepper to taste
Log in to watch this premium content and more!Chicken Curry Dhaba Style
Dhabas are roadside eateries which serve a range of local fare and are commonly found along the highways of Northern India. What makes dhaba style food unique is the use of rustic ingredients to whip up something truly special, and this recipe is no exception. A joyous blend of spices mixed with caramelized onions, bell peppers, tomato puree and chicken stock, this Chicken Curry is as wholesome as it gets. Throw in a serving of Kerala style green beans and sautéed spinach, and you’ve got yourself a nutritious delicious low carb meal.
- Medium
- 30 min
- 50 min
- 15 min
- 4 steps
- 32 Ingredients
- Medium
- 4 steps
- 32 Ingredients
- 30 min
- 50 min
- 15 min
Instructions
-
Marinating and cooking the chicken
Mix the garlic, ginger, lemon juice, salt, garam masala and marinade the chicken overnight.
In a pot, heat rice bran oil and sauté onion till soft and fragrant.
Once browned add in the red, yellow and green peppers, green chilli and cook for another 2-3 mins till they are soft.
Add in coriander, cumin and garam masala and cook for 2 mins.
Add tomato puree, chicken stock and canned tomatoes.
Toss in the marinated chicken and simmer about 15mins until chicken is cooked through.
Remove from heat and set aside.
-
Preparing the Kerela Green Beans
- Heat grapeseed oil in a pan. Add in mustard seed and garlic and lightly sauté. Add jalepeno, coriander, cumin, cayenne pepper, turmeric powder and dried desiccated coconut.
- Add in the beans and sauté for 2-3 mins. Add in 2-3 tbsp of water.
- Once the beans are cooked, remove from heat and set aside.
-
Sautéing the spinach
In a pan, heat oil and add onion and fry on medium-high heat for 3 mins and add in Chinese Spinach (Puay Leng) and salt and pepper to taste. Cook till you achieve a vibrant green colour.
Remove from heat and serve.
Plate and Serve!
Place the chicken on a bed of Chinese spinach, surround it with the Kerala Green Beans, and serve.
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Ingredients
- Serves 1 person
-
marinade:
10 g garlic (minced)
-
10 g ginger (minced)
-
5 g lemon juice
-
2 g salt
-
8 g garam masala
-
160 g chicken breast (2 cm cube)
-
curry:
30 g rice bran oil
-
70 g yellow onion (chopped)
-
25 g red bell pepper (chopped 1x1cm)
-
25 g green bell pepper (chopped 1x1cm)
-
25 g yellow bell pepper (chopped 1x1cm)
-
5 g green chilli (chopped 1x1cm)
-
10 g coriander powder
-
10 g cumin powder
-
10 g garam masala powder
-
10 g tomato puree
-
90 g chicken stock
-
100 g canned diced tomato
-
kerela green beans:
4 g grapeseed oil
-
0.6 g mustard seed
-
1.8 g garlic (minced)
-
0.3 g ground coriander
-
0.4 g ground cumin
-
0.1 g cayenne pepper
-
0.2 g ground turmeric
-
80 g green bean (chopped 4cm)
-
2.8 g jalapeno (chopped 0.5cm)
-
10 g dried desiccated coconut
-
sautéed spinach:
10 g grapeseed oil
-
25 g yellow onion (sliced)
-
120 g puay leng (chinese spinach)
-
salt and pepper to taste
Nutrition
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