Chilli cornbread pie
Use gram flour to make the cornbread crust on this chilli pie for a gluten-free dinner. Gram flour also contains more vitamins and minerals than wheat flour
Spicy chicken with satay dip
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 1 garlic clovefinely grated
- 1 tsp rapeseed oil
- 1 tsp medium curry powder
- 175g skinless chicken breast
- 160g cucumbercut into batons
For the dip
- 75g coconut, soya or bio yogurt
- 1 tbsp crunchy peanut butter
- ¼ tsp ground cumin
- ½ tsp gluten-free tamari
Nutrition: Per serving
- kcal200
- fat9g
- saturates1g
- carbs3g
- sugars2g
- fibre2g
- protein26g
- salt0.5g
Method
step 1
Combine the garlic, oil and curry powder in a large bowl, then add the chicken, turning to coat. Heat a non-stick frying pan over a medium-low heat and fry the chicken for 5 mins until golden. Flip over, cover and cook for 3 mins more until cooked through.
step 2
Meanwhile, combine the ingredients for the dip in a small bowl. Slice the chicken and serve with satay sticks, cucumber batons and the dip for dunking.
