Marinade:
1 tsp NOMU Cook’s Collection Whole Cloves, ground
1 tsp NOMU Cook’s Collection Ground Cumin
2 tsp NOMU Cook’s Collection Smoked Sweet Paprika
2 tsp NOMU Cook’s Collection Indian Curry Blend or NOMU Indian Rub
3 lemons
6 cloves garlic, peeled and grated
1 thumb-sized piece of ginger, peeled and grated
6 tbsp plain yoghurt
1 tsp NOMU Sea Salt
800g skinless boneless chicken breasts, cut into 5cm cubes
3 fresh green peppers, roughly chopped
Sauce:
2 onions, peeled and finely chopped
4 cloves garlic, peeled and finely chopped
1 fresh red chilli, finely chopped
30 stalks fresh coriander, leaves picked
NOMU Extra Virgin Olive Oil
1 tbsp NOMU Cook’s Collection Ground Coriander
1 tsp NOMU Cook’s Collection Ground Turmeric
1 x 400g tin of plum tomatoes
300ml prepared NOMU Chicken STOCK
1 x 400g tin of coconut milk
NOMU Smoked Chipotle Cook’s Salt, for sprinkling
Marinade:
Place the crushed Cloves, Ground Cumin and 1 teaspoon each of Smoked Sweet Paprika and Indian Curry Blend into a small pan and toast for about a minute. Pour into a large bowl, and add the finely grated zest of 1 lemon and squeeze in all its juice. Add the garlic, ginger, yoghurt and Sea Salt.
Massage the yoghurt mixture into the chicken pieces, and thread onto presoaked skewers, adding pieces of chopped green pepper and lemon wedges in between. Be sure not to crowd the skewer too much.
Place on a tray, cover with clingfilm and place in the fridge to marinate overnight.
Sauce:
Mix the onion, garlic, chilli and coriander stalks (set the leaves aside for later) with a glug of Extra Virgin Olive Oil in a large pan over medium heat. Gently saute for 15-20 minutes or until you reach a golden colour, stirring regularly. Add the Ground Coriander, Ground Turmeric and 1 teaspoon each of the Smoked Sweet Paprika and Indian Curry Blend.
Cook for 2 minutes then pour in the tomatoes, prepared Chicken Stock and coconut milk, and simmer for a final 20 minutes, stirring occasionally.
Before cooking the chicken, drizzle with Extra Virgin Olive Oil, then grill on a very hot griddle pan or under a hot grill, turning until golden on all sides.
Serve the skewers on a bed of basmati rice, and pour over the sauce. Garnish with an extra swirl of yoghurt, a sprinkling of coriander leaves and Smoked Chipotle Cook’s Salt.
Marinade:
1 tsp NOMU Cook’s Collection Whole Cloves, ground
1 tsp NOMU Cook’s Collection Ground Cumin
2 tsp NOMU Cook’s Collection Smoked Sweet Paprika
2 tsp NOMU Cook’s Collection Indian Curry Blend or NOMU Indian Rub
3 lemons
6 cloves garlic, peeled and grated
1 thumb-sized piece of ginger, peeled and grated
6 tbsp plain yoghurt
1 tsp NOMU Sea Salt
800g skinless boneless chicken breasts, cut into 5cm cubes
3 fresh green peppers, roughly chopped
Sauce:
2 onions, peeled and finely chopped
4 cloves garlic, peeled and finely chopped
1 fresh red chilli, finely chopped
30 stalks fresh coriander, leaves picked
NOMU Extra Virgin Olive Oil
1 tbsp NOMU Cook’s Collection Ground Coriander
1 tsp NOMU Cook’s Collection Ground Turmeric
1 x 400g tin of plum tomatoes
300ml prepared NOMU Chicken STOCK
1 x 400g tin of coconut milk
NOMU Smoked Chipotle Cook’s Salt, for sprinkling
Marinade:
Place the crushed Cloves, Ground Cumin and 1 teaspoon each of Smoked Sweet Paprika and Indian Curry Blend into a small pan and toast for about a minute. Pour into a large bowl, and add the finely grated zest of 1 lemon and squeeze in all its juice. Add the garlic, ginger, yoghurt and Sea Salt.
Massage the yoghurt mixture into the chicken pieces, and thread onto presoaked skewers, adding pieces of chopped green pepper and lemon wedges in between. Be sure not to crowd the skewer too much.
Place on a tray, cover with clingfilm and place in the fridge to marinate overnight.
Sauce:
Mix the onion, garlic, chilli and coriander stalks (set the leaves aside for later) with a glug of Extra Virgin Olive Oil in a large pan over medium heat. Gently saute for 15-20 minutes or until you reach a golden colour, stirring regularly. Add the Ground Coriander, Ground Turmeric and 1 teaspoon each of the Smoked Sweet Paprika and Indian Curry Blend.
Cook for 2 minutes then pour in the tomatoes, prepared Chicken Stock and coconut milk, and simmer for a final 20 minutes, stirring occasionally.
Before cooking the chicken, drizzle with Extra Virgin Olive Oil, then grill on a very hot griddle pan or under a hot grill, turning until golden on all sides.
Serve the skewers on a bed of basmati rice, and pour over the sauce. Garnish with an extra swirl of yoghurt, a sprinkling of coriander leaves and Smoked Chipotle Cook’s Salt.
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Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…
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