Curry Crumble with Sweetcorn Relish, Mint and Cucumber Raita and a Spicy Salad

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• groundnut oil
• 1 onion
• 1 chicken breast
• ½ green chilli
• 1 garlic
• ½ tsp ground cumin
• ¼ tsp ground coriander
• ¼ tsp ground turmeric
• 1 tsp garam masala
• 3 tsp korma curry paste
• 1 tsp tomato purée
• 3 tbsp coconut milk
• 30g/1oz frozen peas
• 50g/1¾oz margarine
• 100g/3½oz plain flour
• 1 tbsp chopped fresh coriander
• pinch salt
• 1 tsp ground nut
• 1 tsp mustard seeds
• 2 tbsp tinned chopped tomatoes
• 2 tbsp tinned sweetcorn
• salt and freshly ground black pepper
• 2 tbsp natural yoghurt
• ¼ cucumber
• handful chopped fresh mint
• ¼ tsp ground cumin
• 1 tsp sugar
• salt and freshly ground black pepper
• mixed salad leaves
• ¼ green chilli
• 1 tbsp olive oil
• ¼ tsp black pepper
• pinch salt
• ½ tbsp clear honey
• 1 tbsp balsamic vinegar

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 400°F (200°C). Rub the margarine into the plain flour with a pinch of salt and the ground nut until it looks like breadcrumbs. Set aside.

2. Heat the groundnut oil in a pan over medium heat. Fry the chopped onion for 8 minutes until soft. Add the chopped garlic, half the green chilli and the mustard seeds, and cook for 1 minute.

3. Add the chicken breast cut into small pieces and cook for 5 minutes until browned. Stir in the ground cumin, ground coriander, turmeric, garam masala, korma curry paste and tomato purée, and cook for 1 minute.

4. Add 1 tbsp of the chopped tomatoes, the coconut milk and the frozen peas. Simmer gently for 10 minutes until the chicken is cooked through to 165°F (74°C) in the thickest part. Stir in the fresh coriander and season with salt and pepper, then spoon into a small ovenproof dish.

5. Scatter the crumble mixture over the curry. Bake for 20 minutes until golden on top.

6. For the sweetcorn relish, warm the tinned sweetcorn with the remaining chopped tomatoes, the sugar, a pinch of salt and pepper, and a splash of water for 5 minutes. Keep warm.

7. For the raita, dice the cucumber and mix it with the natural yoghurt, chopped mint, the remaining ground cumin, salt and pepper. Chill until serving.

8. For the spicy salad, whisk the olive oil, balsamic vinegar, clear honey, black pepper and a pinch of salt. Thinly slice the remaining green chilli and toss with the salad leaves and dressing. Serve everything together.