Tandoori Chicken with Turmeric Vegetable Rice and Raita

Steps

1. a medium pot of salted water to the boil. Preheat BBQ hot plate or grill to medium-high (if using).
2. Combine rice, water, turmeric and a pinch of salt in a medium pot and bring to the boil. As soon as it boils, cover with a tightfitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
3. Pat chicken dry with paper towels and cut widthways into 2cm-thick strips. Add to a medium bowl with tandoori paste and toss to coat. Leave to marinate while you prepare the vegetables.
4. Finely chop broccoli; dice courgette 1cm; remove core and seeds from capsicum and dice 1cm; finely slice spinach. Place spinach and capsicum into a large bowl and set aside. Grate cucumber and squeeze out excess moisture using clean hands, add to a small bowl with yoghurt and mix to combine.
5. Heat a drizzle of oil in a large frypan on medium-high heat. Cook chicken for 4-6 minutes, turning to cook on all sides, or until just cooked through. Set aside, covered with foil, to rest.
6. Cook broccoli and courgette in pot of boiling water for about 3 minutes, until bright green and tender. Drain well and add to bowl with capsicum and spinach, along with cooked rice. Toss to combine and season to taste with salt and pepper.
7. divide turmeric vegetable rice between plates and top with tandoori chicken. Drizzle over raita.