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Hair Loving Chocolate Chia Pudding

with Hair Ritual
Gluten Free
recipe-difficulty
Easy peasy
recipe-serves
2
ready-in
1hr 10mins

All the cosy, cardamom-and-cream comfort of a classic butter chicken, minus the fuss of poaching whole chicken pieces - this butter chicken meatballs recipe swaps in juicy, spiced mince balls that bake in the oven while your sauce simmers on the stove. It's the same rich, buttery tomato curry you already love, just faster and easier to pull off on a weeknight.

Tender chicken meatballs, spiced with garam masala, cumin and smoked paprika, are baked until golden then simmered in a velvety curry sauce made with garlic, ginger, cashew butter and cream. Served over turmeric rice with warm garlic naan, it's a restaurant-style butter chicken dinner on the table in 45 minutes - no marinating overnight, no standing over a pan poaching chicken breast.

Whether you're after an easy weeknight curry, or a new way to use chicken mince, this one-pan butter chicken recipe is built for busy Mondays that need saving. Serves 5, freezer-friendly, and endlessly good the next day.

Nutrition Information (per serve):
Protein: 11g
Carbohydrates: 42g
Fat: 18g
Fibre: 16g


Treats + Desserts
Modern Wellness Cuisine
Pantry Items
View in metric

Pudding ingredients
• ½ cup white chia seeds
• ⅓ cup cacao powder
• 2.5 cups almond milk
• 2 tsp Hair Ritual
• 5 Medjool dates, soaked
• 1 tsp vanilla extract
• Good pinch of salt

Topping
• ⅓ cup coconut yogurt
• 2 tbsp toasted sliced almonds
• 2 tbsp shaved dark chocolate
• 1 tbsp pomegranate seeds

1. Combine all pudding ingredients in a high-speed blender or food processor and process until smooth.
2. Divide mixture into jars or serving bowls and refrigerate for 1 hour to set.
3. Garnish with coconut yogurt, toasted sliced almonds, shaved dark chocolate, and pomegranate seeds.