5 High-Protein Indian Recipes

Darsh's Chicken Curry

The original. Kept flexible, kept authentic.

Curry

• Chicken breast, cut into small pieces1000 g
• Oil or ghee1 tbsp
• Onion, medium2 onions
• Garlic, minced1 bulb
• Fresh chilli, 2 to 3, chopped, to tasteto taste
• Fresh coriander, chopped, a big handfulto taste
• Cinnamon stick1 stick
• Cloves, 4 to 5to taste
• Curry leaves, 2 to 4to taste
• Curry powder2 tbsp
• Paprika1 tsp
• Ground cumin1 tsp
• Ground coriander1 tsp
• Garam masala1 tsp
• Chopped tomatoes, 1 tin400 g
• Boiling water, 300 to 400ml, added graduallyto taste
• Saltto taste

1. 1Heat oil or ghee in a pan on medium heat.
2. 2Add cinnamon, cloves, and curry leaves. Cook 30 to 60 seconds until they sizzle and you can smell them.
3. 3Add onion and a pinch of salt.
4. 4Cook 15 to 30 minutes, stirring often, until deep golden-brown, not just soft. Add a splash of water if it sticks or dries out.
5. 5Add garlic and chilli. Cook 1 to 2 minutes, until the raw smell disappears.
6. 6Turn the heat to low. Mix the curry powder and paprika with a splash of water into a loose, wet paste, this stops the spices burning the moment they hit the pan.
7. 7Add the paste to the pan. Cook 1 to 2 minutes, stirring.
8. 8Add the tomatoes. Turn the heat back to medium.
9. 9Cook 10 to 15 minutes, stirring every minute or two, until the tomatoes break down completely and the oil starts separating and glistening at the edges of the paste, that's the real sign it's ready.
10. 10Add the boiling water gradually, stirring as you go, until you're within that 300 to 400ml range.
11. 11Add the chicken.
12. 12Lid on, heat medium-low, simmer 12 to 15 minutes.
13. 13Lid off, taste.
14. 14Adjust salt and chilli.
15. 15Stir in the ground cumin, ground coriander, garam masala, and fresh coriander.
16. 16Make the flatbread, serve one per portion.

Chickpea flour flatbread

Makes 4, one per serving.

• Chickpea flour1 cup
• Water1 1/2 cups
• Fresh coriander, chopped, optionalto taste
• Saltto taste
• Ghee, for cooking1 tsp

1. 1Put the chickpea flour, water, coriander if using, and salt into a shake blender. Blend until smooth, no lumps.
2. 2Heat a non-stick pan on high heat. Add the teaspoon of ghee, this should be enough for the whole batch, you shouldn't need to add more unless it starts sticking.
3. 3Pour in one ladleful. Tip the pan so it spreads thin. Smaller ones are easier to flip.
4. 4Watch for small holes appearing on the surface, that's the sign it's ready to flip.
5. 5Flip. Cook the other side 2 to 3 minutes, checking it doesn't burn.

Per piece: 124 kcal · 5g protein · 6g fat · 13g carbs

Shopping list