Ingredients
400g Chicken breast
4 Tbsp Greek yoghurt
1 tsp Lemon juice
150g Tandoori paste
1 tsp Extra virgin olive oil
1 Brown onion
2 Garlic cloves
1 cup Light coconut milk
200ml Chicken stock
1 1/4 cup Basmati rice
1 cup Frozen peas
1 handful Fresh coriander
Methods
Instructions
In a bowl or container, mix together half the tandoori paste, lemon juice and the yoghurt.
Coat the chicken in the yoghurt mix. Cover, and refrigerate for 1-12 hours to let the chicken marinate.
In a large pan, heat half the olive oil over a medium heat. Cook the chicken for 2-3minutes each side or until browned. It does not have to be cooked through at this stage. Remove from the pan and set aside.
Dice the onion into pieces and crush the garlic cloves.
In the same pan over a medium heat, add the remainder of the olive oil along with the onion and garlic. Cook for around 3 minutes or until aromatic.
Pour the coconut milk, chicken stock and remaining tandoori paste into the pan. Stir to combine and bring to a simmer.
Add the rice and peas to the pan and combine well, then place the browned chicken on top.
Reduce the heat to low, cover and cook for 20-25 minutes or until all the liquid is absorbed.
Serve with fresh coriander and season with salt and pepper to taste.
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