Exploring Healthy Indian Food In London

This is the second video I made with Schwartz where I discover London’s street food scene. If you are ever in London head to Camden market, that secret chicken recipe I try is off the scale good!

Hit play to find out more and how to make my Chicken and Schwartz Crushed Chilli and Lentil Curry with Mango Yogurt using Schwartz Crushed Chilli giving it that deliciously authentic spicy kick.

Chicken, Schwartz Chilli and Lentil Curry with Lime Mango yogurt and Turmeric Spiced Rice
Serves 4

Curry:
1 tbsp of coconut oil
1 red pepper, sliced
1 yellow pepper, sliced
2 carrots, chopped
2 crushed garlic cloves
1½ tbsp of grated ginger
1 tsp of cumin
1 tsp of coriander
1 tsp of chilli flakes
½ tsp of turmeric
½ tsp of garam masala
1 can of coconut milk
600ml of chicken stock
200g lentils
4 chicken breasts
100g of spinach
150g of frozen peas
½ lemon, juiced

Lime and Mango Yogurt:
1 ripe mango, peeled and diced
1 lime, juiced
50g of fresh mint leaves, finely chopped
¼ tsp of chilli flakes
½ tsp of salt
150g of greek yogurt
½ tsp of garam masala

Turmeric Spiced Rice:
1 tsp of coconut oil
¼ red onion finelu chopped
1 crushed garlic clove
1 tsp of turmeric
200g of basmati rice
370ml of water
1 bay leaf
Salt and pepper

Rice: Soak rice for 30 mins in water

Curry: Place the oil in a pot, add the peppers, carrot and garlic and cook for 5 minutes with a pinch of salt, add in the cumin, coriander, chilli flakes ad turmeric, add the chicken and stir well. Then pour in the coconut milk, stock, lentils. Bring to a simmer and cook for 20 minutes then add the spinach slowly stirring so it wilts in, then stir in the peas and lemon juice then turn off the heat.

Yogurt: While this is cooking blend the lime and mango yogurt together

Rice: Drain the rice. Heat a pot with the oil and sauté the onion for 5 minutes then add the garlic and turmeric and cook for a minute then stir in the rice. Season with salt then pour over the water, bring to the boil then add the bay leaf and cook for 7-8 minutes until water is fully absorbed.

Serve the curry with a side of rice and yogurt on top. Also top with toasted cashew nuts, chopped coriander and chili flakes.

A Year of Beautiful Eating – http://amzn.to/2qCIIhs

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