Tandoori Chicken with Rice and Cucumber Salad
Ready in 25 minutes
• Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, December 10, 2017.
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, December 10, 2017.
If you like a bit of spice, add some chilli flakes or your favourite hot sauce.
Ingredients
Rice
- 1 pack basmati rice
- 2¼ cups boiling water
Cucumber Salad
- ½ telegraph cucumber
- ½ telegraph cucumber
- Drizzle of olive oil
- Juice of ½ lemon
Tandoori Chicken
- 1 carrot
- 1 baby bok choy
- 1 pack tandoori chicken stir-fry
- ½ cup water
- 1 can coconut cream
To Serve
- ½ lemon, cut into wedges
Steps
-
Bring a full kettle to the boil. Add rice, boiling water and a pinch of salt to a medium pot and bring to the boil with a tight-fitting lid. Reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 5 minutes. Do not lift lid during cooking.
-
Finely dice cucumber, toss in a medium bowl with remaining cucumber salad ingredients and season to taste.
-
Thinly slice carrot and bok choy and set aside.
-
Heat a drizzle of oil in a large fry-pan on mediumhigh heat. Stir-fry tandoori chicken for about 3 minutes, until chicken starts to brown. Add carrot, water and coconut cream, bring to a simmer and cook for 3 minutes.
-
Remove tandoori chicken from heat and fold through bok choy. Season to taste.
-
To serve, spoon ¾ cup cooked rice into each bowl and top with tandoori chicken and cucumber salad. Serve a wedge of lemon on the side for squeezing.
Nutritional Information
Energy |
2187 kj 523 kcal |
---|---|
Protein | 35.8g |
Carbohydrate | 40.1g |
Fat | 24.3g |