Serves: 4
Preparation time: 20mins
Cooking time: 40mins
Green Chutney Chicken With Split Pea, Green Chilli & Corriander
Ingredients:
- 4 pouches of Tilda® Pulses & Rice - Split Pea, Green Chilli & Corriander
- 1 green chili
- 8tbsp natural yoghurt (5 for the green sauce and 3 for the olive oil)
- 2tbsp fresh coriander
- 25 mint leaves
- 1 lemon juice
- 1tbsp honey
- Cardamom seeds crushed from 2 pods
- 60g shallots
- 4 small breasts of chicken, diced
- 4tbsp olive oil
- salt and pepper
- 2tbsp toasted flaked almonds
Method:
- In a blender, place the green chili, yoghurt, coriander, mint, lemon juice, honey, cardamom, shallots and process until you get a fine green sauce
- Pour the green sauce over the diced chicken, covering evenly. Cover with cling film, place in the fridge and allow to marinate for 30 minutes
- Skewer the diced chicken and grill the on a cast iron grill or barbeque
- Reduce the remainder of the sauce in a pan until thick enough to coat the chicken
- Heat up the Tilda® Pulses & Rice - Split Pea, Green Chilli & Corriander & decant onto plates
- Share the chicken between the 4 plates and spoon over the green sauce
- Mix the olive oil with the remaining yoghurt and season to taste. Drizzle over the dish and then sprinkle the toasted flaked almonds and garnish with fresh coriander
Vegetarian alternative: Chicken can be replaced by cauliflower florets sautéed in olive oil until soft enough and topped with the uncooked green sauce. Olive oil yoghurt should be omitted.
Recipe created by Michelin starred chef Bruno Loubet courtesy of Tilda® Pulses & Rice.
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