farm chicken breast, greek yogurt, tricolor quinoa, corn, salad, hazelnuts, spring onion, garlic, ginger, tikka masala curry spice mixture, sesame oil, baking paper, skewers, salt

Required tools:

mixing bowl, pan, dough strainer, pan, oven, baking tray

Preheat the oven to 230 ° C.

The ingredients may get wet from the steam, the meats may release juice, if you experience this, wipe them dry with a paper towel.

Crush the garlic, grate the ginger. Circle the spring onions and coarsely chop the hazelnuts.

Salt the diced chicken breast. Mix the yogurt with the crushed garlic, grated ginger, and the curry spice mixture. Roll the chicken breast cubes in the marinade and let it stand.

Tikka masala chicken with vegetable quinoa salad

Rinse the quinoa in a filter in warm water, bring to a boil in 2.5x salt water, filter if softened. (about 10-15 minutes)

Line the baking sheet with baking paper. Drag the meat cubes onto skewers and place in the baking tray in the hot oven for approx. Bake in 15 minutes.

Fry the hazelnuts in a pan without fat.

Mix the quinoa with the corn. When it has cooled down a bit, mix in the diced spring onions and the bird salad. Sprinkle with sesame oil. Sprinkle the roasted hazelnuts on the salad.

Take the quinoa salad on a plate and stew the chicken skewers next to it. Enjoy your meal!