Serves 2 • 10min prep • 30min cook
3 tbsp oil
3 shallots/onions, sliced thinly
2 green chillies, slit in half
1 sprig of curry leaves
3 large tomatoes, finely chopped
1/2 cup boiled chickpeas
4 tbsp of Big Fat chettinad marinade
1/2 cup water (add more for creamier curry)
220g Big Fat slow cooked pulled raan
1/2 - 1 tsp salt (to your taste)
1 green chilly, slit in half
1 inch thinly sliced ginger
1 handful of cucumber, diced
1 handful of finely chopped coriander leaves
1 lemon wedge
Heat oil in a kadai.
Add in shallots, green chillies and curry leaves. Sauté till light golden.
Add tomatoes and sauté till they are completely mashed.
Add chickpeas, chettinad marinade and water.
Simmer on low heat for 10-15 mins.
Add the pulled raan.
Mix well for 5 min, add salt.
Turn the heat off, let it sit for 5-10 min
Squeeze in 1/2 lemon before serving.
Garnish with green chillies, ginger, cucumber, fresh coriander and a lemon wedge.
Serve with rice or quinoa.
Substitute slow-cooked pulled raan with pulled pork or chicken.
Simply remove meat or add paneer for a vegetarian curry.
Meal planning for the week? Double the recipe and enjoy a scrumptious lunch the next day. Visit @bigfatessentials on Instagram for more meal inspiration.
PRODUCTS USED IN THIS RECIPE: