Coronation chicken buddha bowls

Prep time
90min
Cook time
40min
Serves
4

Ingredients:

  • 200ml yoghurt
  • ½ cup good-quality mayonnaise
  • 1 tbsp curry powder or paste
  • ½ tsp ground cinnamon
  • ½ tsp ground turmeric
  • 1 tbsp lemon juice
  • zest of 1 lemon
  • 60ml fruit chutney
  • 4 chicken fillets
  • 300ml chickpeas, drained and rinsed
  • 2 tbsp olive oil
  • 1 tsp garlic-and-herb spice mix
  • 2 cups cooked brown rice
  • 2 nectarines, pitted and sliced
  • 4 small baby cucumbers, sliced into ribbons
  • 4 poppadums
Salsa
  • 1 cup baby tomatoes, halved
  • 1 small red onion, chopped
  • 2 tsp red wine vinegar
  • ½ tsp sugar
  • a pinch of dried chili flakes
  • salt and black pepper
  • 1 tbsp coriander, chopped

Method:

  • Combine the yoghurt, mayonnaise, curry powder, cinnamon, turmeric, lemon juice, zest and chutney in a bowl. Mix well and divide in half.
  • Mix one half of the marinade with the chicken, place in a Ziplock bag and marinate for 1 hour.
  • Preheat the oven to 200°C.
  • Mix the chickpeas with the olive oil and the garlic-and-herb spice mix, place on a baking tray and roast in the oven for about 30 minutes until the chickpeas start to turn golden brown. Remove and cool down.
  • Make the tomato-and-red-onion salsa by combining all the ingredients.
  • Heat a griddle pan on medium heat and cook the chicken fillets for about 3 minutes on each side until cooked through and golden brown.
 

To assemble the bowls: Divide the rice between four bowls, add the nectarine slices, the cucumber ribbons and the roasted chickpeas. Top each bowl with a griddled chicken fillet, top with salsa and add a generous spoon of leftover marinade. Garnish with more fresh coriander and serve with poppadums.

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