Korma Chicken Salad with Garlic Naan

Korma Chicken Salad with Garlic Naan

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, February 18, 2018.
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Alternatively, cook korma chicken meatballs on BBQ hot plate for 5-6 minutes, until golden and cooked through.

Ingredients

Korma Chicken Salad

  • ½ bag rocket
  • ½ telegraph cucumber, peeled into ribbons
  • 1 tomato, finely diced
  • Zest and juice of ½ lemon
  • ½ red onion
  • 1 courgette, grated
  • 250g chicken capsicum grind
  • ¼ cup fine breadcrumbs
  • 30g korma paste
  • ½ teaspoon salt

Turmeric Yoghurt

  • 2-3 tablespoons yoghurt
  • 1 teaspoon turmeric spice
  • ¼ teaspoon honey

Garlic Naan

  • 2-3 naan bread
  • 1 tablespoon melted butter or olive oil
  • 1-2 cloves garlic, minced

To Serve

  • 30g cashew nuts
  • 2 tablespoons picked mint leaves
  • Pinch of chilli flakes (optional)

Steps

  1. Preheat oven to 220°C. Line an oven tray with baking paper. Preheat BBQ hot plate to high (if using). Prepare ingredients. Place rocket, cucumber and tomato in a large bowl and set lemon zest and juice aside. Combine all remaining korma chicken meatball ingredients in a large bowl and mix well. Using clean hands, roll tablespoons of mixture into golf ball-sized balls and set aside.
  2. In a small bowl, combine all turmeric yoghurt ingredients, season and set aside.
  3. Place naan breads on prepared tray, drizzle or brush over butter/oil and sprinkle over garlic. Season and set aside.
  4. Heat a drizzle of oil in a medium fry-pan on mediumhigh heat. Cook meatballs for 6-8 minutes, turning often, until golden and cooked through. Set aside, covered, to rest for 2-3 minutes.
  5. When meatballs have 4 minutes cook time remaining, cook naan bread in oven for 3-4 minutes, until a little crispy and fragrant. Remove from oven and cut into wedges. Add lemon zest and juice, and a drizzle of oil to bowl with vegetables. Season and toss well.
  6. To serve, spoon turmeric yoghurt onto plates and spread out. Top with korma chicken and salad. Sprinkle over cashew nuts, mint and chilli flakes (if using), and serve garlic naan wedges on the side.

Nutritional Information

Energy 2503 kj
598 kcal
Protein 26.0g
Carbohydrate 51.8g
Fat 24.5g