Vietnamese Pancakes with Vegetables, Herbs and a Fragrant Dipping Sauce (Bánh Xèo)
Vietnamese Pancakes with Vegetables, Herbs and a Fragrant Dipping Sauce (Bánh Xèo) requires roughly 45
Fragrant chicken curry with chick peas
Details
- Servings: 36
- Diet: Low-Carb
- Meal: lunch, dinner
- Dish: main course
Cuisine
- indian
Ingredients
- 2 onions, quartered
- 3 fat garlic cloves
- 3cm/¼in piece fresh root ginger, peeled and roughly chopped
- 2 tbsp moglai (medium) curry powder
- ½ tsp turmeric
- 2 tsp paprika
- 1 fresh red chilli, seeded and roughly chopped
- 20g packet fresh coriander
- 1 chicken stock cube
- 425ml/¾ pint boiling water
- 4 skinless boneless chicken fillets (about 500g/1lb 2oz total weight), cubed
- 410g can chickpea, drained and rinsed
- natural low-fat yogurt, basmati rice, naan bread or grilled poppadums, to serve
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