Spicy Chicken Curry and Roasted Orange Chickpea and Broccoli
Whoa baby, what a title!
… *thinks back on how many times she has started a sentence with “whoa baby”.
Like holy hot damn. The Indian-fused dish was INSANE!!!! I got a little help from Nashville sunshine chef Maneet Chahuan and her mango-mint chutney recipe, like, oh my gaw, so good. Her cookbook comes out on October 6th and I am 100% purchasing!
I was really excited to make this dish because I adore Indian food. The flavors, the color, the indescribable joy it carries. Food is such a right of passage for their culture, and that’s something I really admire.
Soooo.. this one has a lot of ingredients.
Chicken Curry:
1 can of full fat coconut milk
1 can of diced tomatoes
1 white onion
1 red bell pepper, 1 green bell pepper
Curry powder
Cayenne
Salt + pepper
Olive oil
1/4 cup of seedless raisins (no added sugar)
1 lb of chicken cutlets
Mango-mint chutney
1 cup cilantro leaves, 1 cup mint leaves, ½ cup mango pulp (about 1 small mango), ¼ cup lime juice, ½ tsp grated ginger and 2–3 serrano chiles in food processor.
Roasted Spicy Orange-Maple Broccoli and Chickpeas
1 head of broccoli/broccolini
1 can of chickpeas
3 tbsp maple syrup
1 orange - squeezed
Salt + pep
Cayenne
Garlic Powder
Extra mint + basil for garnish
Naan
Basmati Rice
Pre-Heat oven to 400 degrees.
Cut your peppers (like the photo), dice your onions, set aside in separate bowls
Chop the trunks off your broccoli and rinse your chickpeas, set aside in bowl
3. Add your squeezed orange, maple syrup, salt and pepper, cayenne, and garlic powder. Mix together. Bake in oven for 30 minutes.
4. Get all your chutney ingredients together and throw them into the blender/food processor!
5. Start boiling water for your basmati rice, follow the ingredients on the package
6. Chop your chicken into chunks, thrown in pan with olive oil and onions, salt and pepper
7. Add in your peppers, and your curry powder!
8. Add your can of tomatoes and can of coconut milk
8. Add more curry if you wanna, and more cayenna for extra spice :)
10. Let cook an extra 10 minutes on low
11. Add coconut flakes, cilantro, and mint for garnish
DIG IN Y’ALL. Don’t forget a side of Naan!
