This is so easy and quick to make. Make it with chicken, paneer (vegetarian version) or tofu (vegan option). If using paneer, use 1 block. Same goes for tofu.
I like the texture of chopped mushrooms in it, but if you’re not mad on mushrooms, or have kids that pick them out, whiz them up in the blender too.
Ingredients
- 2 medium onions
- 2 tbsp tomato puree
- 50g cashews
- 1 heaped tsp garam masala
- 1 tsp coriander
- 2 cloves of garlic
- 1 tsp chilli powder (use paprika if your kids don’t like spice)
- Juice of half a lemon
- 1/4 tsp turmeric
- 1 tbsp yoghurt
- 500g chicken breast or thighs (deboned and skin removed, can buy them like this)
- 1 packet of mushrooms (about 200g)
- 300ml water
How to make it
- Blend the onions, tomato puree, garlic, and spices together with the lemon juice and yoghurt. Include the mushrooms if you want a smoother sauce.
- Cook this mixture on a pan for 2 minutes before adding in the chicken. Cook for a few minutes and make sure the chicken is nicely coated.
- Pour the water on top and bring up the heat until you’ve a nice simmer going.
- Cover and cook for 10 minutes (breast) or 20 minutes (thigh). Make sure your chicken is cooked through.
- While cooking your chicken you can be making your rice.
- I always serve veg on the side of dinner as I want my kids to be familiar and ok with veg within sauces and served on their own. I sometimes add cauliflower in with the rice to bump up the plants and fibre within the meal.
Nutritional Information
1/4 of mixture
- 287 calories
- 33g protein
- 2.5g fibre
Serve with brown rice (75g dry weight) and a portion of broccoli – nutritional information (total)
- 579 calories
- 41g protein
- 4.5g fibre
