Name: Chicken madras poke bowl with lentils, chickpeas and spinach
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 600 gram chicken thigh fillets; 1/3 cup madras paste; 2 tablespoon peanut oil; 2 x 400g cans lentils, rinsed, drained; 400 gram can chickpeas, rinsed, drained; 1/4 cup lime pickle; 120 gram baby spinach leaves; 250 gram grape tomatoes, halved; 1/3 cup crushed peanuts; coriander leaves, roti to serve

Chicken madras poke bowl with lentils, chickpeas and spinach

Give this Hawaiian favourite an Indian-inspired makeover with this chicken madras poke bowl recipe. Serve curry marinated chicken thighs with chickpeas, spinach and lentils for a delicious weeknight dinner

Serves 4

Prep

10M

Cook

25M

Total

35M

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Ingredients

600 gram chicken thigh fillets

1/3 cup madras paste

2 tablespoon peanut oil

2 x 400g cans lentils, rinsed, drained

400 gram can chickpeas, rinsed, drained

1/4 cup lime pickle

120 gram baby spinach leaves

250 gram grape tomatoes, halved

1/3 cup crushed peanuts

coriander leaves, roti to serve

Method

1.Preheat oven to hot, 200°C. Line an oven tray with baking paper.

2.Coat chicken thighs in curry paste and arrange on prepared tray. Bake for 20-25 minutes or until cooked through and golden. Set aside, loosely covered, for 5 minutes. Slice thickly.

3.In a large saucepan, heat oil on high. Sauté lentils, chickpeas and pickled lime for 4-5 minutes. Add spinach leaves and sauté for 1-2 minutes or until spinach is just wilted. Season to taste.

4.Serve chickpea mixture topped with chicken and accompanied with tomatoes and peanuts. Top with coriander leaves and roti, if desired.