Tandoori chicken sticks with lentil and blueberry sauce
45 mins
45 mins
Ingredients
- 7-10 Tbsp Blueberry fig jam
- 600 g wild blueberries from North America (deep-frozen)
- 500 g Gelling sugar 2:1
- 3 (approx. 400 g) fresh figs
- 7-10 Tbsp grated peel of 1 organic orange
- 7-10 Tbsp Tandoori Chicken Sticks
- 600 g Chicken breast fillet
- 1 Bag Tandoori Tikka (Indian spice marinade)
- 50 g low-fat yoghurt
- 1 TABLESPOON Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp wooden skewers
- 7-10 Tbsp For the sauce
- 25 g red lentils
- 100 ml Water
- 4 TABLESPOONS Blueberry fig jam
- 1 pinch Salt
- 1 pinch Pepper
- 1-2 stem(s) Coriander
Directions
- 1
Mix deep-frozen blueberries with jam sugar in a pot. Rinse the figs, chop them finely and add them to the blueberries with the orange peel. Cook a jam according to the instructions on the packet and pour into glasses.
- 2
Cut the chicken breast into bite-sized cubes. Mix Tandoori Tikka with yoghurt and mix with the meat. Marinate covered for at least 1 hour.
- 3
Heat the oil in a coated pan. Remove the chicken cubes from the marinade, drain well and fry in the hot oil all around for about 5-6 minutes. Salt and put on wooden skewers.
- 4
Add lentils with water and cook covered for 3-4 minutes until soft. Stir in jam. Season to taste with salt and pepper. Rinse off the coriander, pluck leaves from the stalks and chop finely. Stir into the sauce.
- 5
Arrange the chicken sticks together with the lentil and blueberry sauce.
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