Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, curried chicken, sprouts and chickpeas with honey lemon yogurt. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Great recipe for Curried chicken, sprouts and chickpeas with honey lemon yogurt. I had some #seasonsupply sprouts and no idea what to make with them. A friend shared a tamarind sprout recipe, but I couldn't find tamarind so I improvised. Transfer chicken to a medium saucepan.
Curried chicken, sprouts and chickpeas with honey lemon yogurt is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. They’re fine and they look wonderful. Curried chicken, sprouts and chickpeas with honey lemon yogurt is something which I have loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. You can have curried chicken, sprouts and chickpeas with honey lemon yogurt using 15 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Curried chicken, sprouts and chickpeas with honey lemon yogurt:
- Make ready 6 chicken thigh fillets
- Prepare 250 g Brussel sprouts
- Take 6 shallots
- Take 1 tin chickpeas
- Take Handful pistachios
- Make ready 1/2 lemon
- Make ready Drizzle olive oil
- Get Spice mix
- Prepare 1 tsp cumin
- Get 1 tsp chilli powder
- Get 1 tsp mild curry powder
- Prepare Yogurt dressing
- Get 6 tbsp yogurt
- Prepare 1 tsp honey
- Get 1/2 lemon juiced
With a big spoon, stir gently to evenly coat and combine. Mix chicken, coconut milk, yogurt, tomato paste, salt, and pepper into the spices in the skillet. Mix in chickpeas, peas, and pineapple. Add the chicken and toss until thoroughly coated.
Steps to make Curried chicken, sprouts and chickpeas with honey lemon yogurt:
- Preheat the oven to 180c
- Cut the sprouts in half and the shallots into slices. Place in a roasting tin
- Drain and rinse the chickpeas. Place in the tray along with the chicken.
- Toss the spice mix together along with the ingredients in the tray with some olive oil.
- Roast for 20mins till golden. Squeeze over the lemon juice, sprinkle with pistachios and return to the oven for 5mins
- Mix together the yogurt, honey and lemon juice to make a dressing.
- Serve the chicken topped with the yogurt dressing. 😋
Mix in chickpeas, peas, and pineapple. Add the chicken and toss until thoroughly coated. This flavorful curry has no sugars, no nuts, no creams but a simple and flavorful Indian mother sauce base made with yogurt, onion, garlic and spices. You roast the chicken in an oven-proof skillet or cast iron baking dish for about forty minutes with lemon juice, wine, chicken stock and thyme, then you remove the chicken and add yogurt to make that lovely tangy, creamy sauce. In a large bowl, stir together the yogurt, mayonnaise, and curry powder.
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