Solo: Indian Chicken

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Solo: Indian Chicken

Indian spiced free-range chicken served with a kale salad topped with toasted almonds and crispy onions.

Ingredients to serve 1

  • 1½ tbsp x yoghurt
  • ½ tbsp x Mother-in-law curry powder
  • 150g x chicken fillets
  • ¼ x lemon
  • ¼ x chilli (optional) – deseed & chop finely
  • ¼ clove x garlic – peel, grate finely & chop
  • 50g x kale – remove stalks & tear leaves
  • ¼ x onion – slice thinly
  • 10g x flaked almonds
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)


Step 1

Preparation: Prepare all ingredients as indicated above.

Step 2

Chicken fillets: Mix together the yoghurt and Mother-in-law curry powder (the curry powder is quite spicy, use to taste) and mix in the chicken fillets. Season with salt and pepper and set aside to marinate.

Step 3

Lemon: Using the fine side of a box grater, grate the peel of the lemon to create zest. Then cut the lemon into wedges.

Step 4

Dressing: Mix together the chilli (optional), lemon zest and garlic. Whisk in a drizzle of olive oil and season with salt, pepper and a good squeeze of lemon juice.

Step 5

Kale salad: Add the dressing to the kale and massage the kale with your fingers to soften it slightly.

Step 6

Onion: Place a frying pan on medium heat with a drizzle of olive oil and salt. When hot, add the onion and fry for 7-9 minutes until golden and crispy. Remove from the pan and set aside.

Step 7

Flaked almonds: Put a pan on medium-high heat. Add the flaked almonds to the dry pan and toast for 2-3 minutes until lightly browned. Shake the pan often so they don’t burn. Remove and set aside.

Step 8

Chicken fillets: Place a large griddle or frying pan on medium-high heat and add a knob of butter. When the butter has melted, add the chicken fillets and cook for 5 minutes until cooked through.

Step 9

Serve by topping the salad with the flaked almonds and the crispy fried onions. Serve the chicken fillets with the salad on the side.