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Spinach and Red Onion Sambal with Spiced Chicken
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Spinach and Red Onion Sambal with Spiced Chicken
Sambal is a fresh Indonesian relish that is often made with chilli and spices. This mild version is made with baby spinachs leaves.
- Preparation time: 15 minutes
- Cooking time: 10 minutes
-
Total time:
25 minutes
Serves: 2
Ingredients
- 3 tbsp Patak's Tikka Paste
- 4 tbsp Greek yogurt
- 2 boneless, skinless chicken breasts, cut into finger-sized strips
- 75g green beans, washed and trimmed
- ½ x 225g bag Waitrose Solo Baby Spinach
- 1 medium red onion, very finely chopped
- 2 plum tomatoes, washed, quartered, deseeded and diced
- Juice of 1 lemon
- 2 tbsp sunflower oil
- Salt and freshly ground black pepper
Method
- Mix together the tikka paste and half the yogurt in a small bowl. Stir in the chicken strips, mix until thoroughly covered, then set aside.
- In a large pan of boiling water, simmer the beans for 5-6 minutes, or until tender. Drain and refresh under cold water, then drain well and slice into thin rounds.
- Finely shred the spinach leaves and place in a large bowl. Add the beans, red onion, tomatoes, lemon juice and sunflower oil. Season and toss gently.
- Heat a non-stick griddle or medium frying pan until hot and add a little oil. Add the chicken strips and cook for 4-5 minutes on each side, until browned, thoroughly cooked, the juices run clear and there is no pink meat.
- To serve, pile the spinach sambal onto serving plates and top with the spicy chicken strips. Finish with a spoonful of the remaining yogurt and serve with warm naan or chapatti breads.
Comments
This recipe was first published in Tue Jan 01 00:00:00 GMT 2002.
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