Chicken Curry with Chapati, Rice & Salad

Ingredients

• 180 g boneless chicken thigh, cubed
• 2 medium whole-wheat chapatis (60 g dough each)
• 150 g cooked white rice (1 cup)
• 80 g mixed salad (cucumber, tomato, onion, lemon)
• 1 tbsp oil
• 1 small onion, chopped
• 1 tomato, pureed
• 1 tsp ginger-garlic paste
• 1 tsp curry powder / garam masala blend
• salt to taste

Preparation

1. Sauté onion in oil, add ginger-garlic and tomato; cook to thick gravy.
2. Add chicken, spices and salt; simmer until tender and sauce coats meat.
3. Cook chapatis on tawa until lightly spotted.
4. Steam or reheat rice to fluffy 1-cup portion.
5. Toss cucumber, tomato and onion with lemon for salad.
6. Plate curry, two chapatis, rice and salad together.