...grilled cos hearts & baby tomatoes
1 jar of SOME Foods Northern Indian Butter Chicken
600g boneless chicken
1 baby cos lettuce (or 1 small cos or romaine lettuce)
4-8 baby roma tomatoes (or grape tomatoes or other small tomato variety)
1/2 cup instant polenta
1 cup boiling water
1/4 teaspoon salt
90mls lactose free milk, or more as needed
2 teaspoons oil + about 4 tablespoons extra
for the polenta pancakes
Combine the polenta, salt and boiling water in a bowl and let sit until the polenta absorbs the water and softens - about 5 to 10 minutes. Prepare the butter chicken and cos hearts while you're waiting.
Using a fork, stir in the milk a little at a time until the batter is spreadable but still thick, then stir in 2 teaspoons of oil.
Heat a large frypan on the stove over medium heat. Once warm, add a generous splash of oil and let it become hot. Spoon out the batter into 5 pancakes of 12 cms diameter, or 10 pancakes of 6 cms diameter - you'll need to do this in batches depending on the size of the frypan and how many pancakes you wish to make.
Cook the pancakes until golden brown - about 5 minutes - then turn and cook until golden brown on the other side.
As they finish, transfer to a plate and cover with foil until ready to serve.
for the butter chicken
Cut the chicken into strips.
Heat a splash of oil in a medium frypan over a medium heat. Add the chicken strips and cook until browned, then add the jar of SOME Foods Northern Indian Butter Chicken. Mix through well and adjust the heat so the chicken slowly simmers.
While it's simmering finish the polenta pancakes and prepare the cos hearts and baby tomatoes.
for the cos hearts and baby tomatoes
Cut the lettuce into quarters lengthways (or in half and then quarter the half if you'd prefer smaller serves) and remove the outer leaves, then trim the stem slightly. Wash the lettuce to remove any grit and pat dry with paper towel. Put the sections onto a plate and drizzle with a little oil.
Wash and drain the tomatoes.
Heat a grill pan on the stove over medium heat (or use the grill on the BBQ). Add the tomatoes and turn regularly until they're heated through and going soft - about 5-10 minutes. Add the lettuce sections and grill for about 3 minutes each side, or until slightly wilted and browned.
On a serving plate, add the polenta pancake and cover the top with some of the heated butter chicken sauce. Divide the chicken between each serve and place on top of the polenta pancake. Add the grilled tomatoes and lettuce and top with extra sauce if desired.