450g cubed chicken
0.5 small cabbage, finely chopped
2 carrots, grated
0.5 tsp ground turmeric
0.5 tsp chilli powder
0.5 tsp ground coriander
0.5 tsp ground cumin
0.5 tsp tandoori masala powder
0.5 tsp salt
5 tablespoons gram flour (chickpea or besan flour)
Mix together chicken, cabbage and carrots. Season with turmeric, chilli powder, ground coriander, cumin, tandoori masala and salt.
Add gram flour and just enough water to create a smooth heavy mixture that clings to the chicken and vegetables. Mix well.
Heat a large pot of oil over a low heat. Add the mixture by the spoonful and cook gently until the chicken is cooked through. Turn the heat up and fry until golden and crispy.
Scoop out of oil with a slotted spoon and drain on kitchen towels. Serve hot with a variety of dipping sauces.
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