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Spiced Spatchcocked Chicken with Chilli Masala Sauce and Puy Lentil Salad

Spatchcocked chicken rubbed with aromatic spices, roasted until juicy, and served with a creamy almond curry sauce and lentil salad.

ChickenDinnerHigh ProteinSpicyCurry
Estimated Nutrition
Calories
903.1
kcal / serving
3612.4 kcal total
Carbs
30.3g
per serving
121.1 g total
Fat
71.1g
per serving
284.2 g total
Protein
35.7g
per serving
142.8 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
150
ml
Double Cream
Fruits
2
piece
Lemon
cut in half
1
piece
Lemon
juice only
LegumesPulses
400
g
Puy Lentils
tinned, cooked and drained
Liquids
150
ml
Chicken Stock
Meat
1.5
kg
Chicken
whole
NutsSeeds
1
tsp
Coriander
ground
1
tsp
Cumin
ground
1
tsp
Cinnamon
ground
1
tsp
Turmeric
ground
1
tsp
Chilli Powder
ground
0.5
tsp
Cardamom
ground
1
tsp
Chilli Powder
for sauce
2
piece
Bay Leaves
crushed
0.5
tsp
Cinnamon
ground for sauce
1
tbsp
Garam Masala
4
clove
Garlic
finely sliced
50
g
Almonds
ground
1
1
Salt
to taste
1
1
Black Pepper
freshly ground to taste
4
tbsp
Coriander
leaves roughly chopped for sauce
3
tbsp
Coriander
leaves roughly chopped for salad
3
tbsp
Mint
leaves roughly chopped
OilsFats
30
ml
Vegetable Oil
for rubbing and searing chicken
30
ml
Vegetable Oil
for sauce
30
ml
Olive Oil
Vegetables
2
piece
Onion
finely sliced
2
piece
Red Chilli
long, finely sliced
25
g
Ginger
fresh root, finely grated
400
g
Chopped Tomatoes
tinned
1
piece
Red Onion
finely diced
2
piece
Tomatoes
de-seeded and chopped
2
piece
Red Chilli
long, seeded and finely sliced

Method

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