Curried chicken nuggets with curry leaf mayo
Mayonnaise is used to make these chicken nuggets quick and easy to whip up, and also makes for a great dip, given extra flavour with curry leaf and mustard seeds
Curry leaf tomatoes on yogurt with bombay mix
Serves 6
Easy
Prep:
Cook:
When I’m hosting I want dishes that can be made ahead of time, so I’m doing the bare minimum and enjoying time with my guests. This can be served as a starter with drinks or together with the main.
Skip to ingredients
- 3 tbsp olive oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 12 fresh curry leaves
- 1 tbsp minced ginger
- 4 garlic clovescrushed
- 1 small green chillifinely chopped
- 500g vine baby plum tomatoesthree-quarters halved
- ½ tsp ground turmeric
- ½ tsp kashmiri red chilli powder
- 1 tsp ground coriander
- 1 tsp ground cumin
- handful of bombay mix
- 5 tbsp greek yogurt
- puffy pittas or flatbreadsto serve
Nutrition: per serving
- kcal169
- fat13g
- saturates4g
- carbs8g
- sugars4g
- fibre2g
- protein5g
- salt0.7g
Method
step 1
Heat the oil in a large frying pan, then cook the mustard and cumin seeds for 1-2 mins until they sizzle. Add the curry leaves and stir for a few seconds, then add the ginger, garlic and green chilli, and fry for a couple of minutes.
step 2
Add the halved tomatoes and a couple of the tomato vines to intensify the flavour, if you have them, and stir to incorporate with the aromatics. Add the ground spices, ½ tsp sea salt and 50ml of water. Cook for 5 mins until the tomatoes start to break up, then add the whole tomatoes.
step 3
Stir in a few handfuls of bombay mix, cook for a few minutes until the gram flour noodles from the mix start to soften and thicken the sauce. Remove the tomato vines, if using.
step 4
Serve over a few spoonfuls of yogurt, topped with more bombay mix for crunch, and a pitta or flatbread on the side. The tomatoes can be served warm or cold.
