Tandoori Chicken with Rice and Cucumber Salad

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.
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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

  1. 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.
  2. Finely dice cucumber, toss in a medium bowl with remaining cucumber salad ingredients and season to taste.
  3. Thinly slice carrot and bok choy and set aside.
  4. 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.
  5. Remove tandoori chicken from heat and fold through bok choy. Season to taste.
  6. 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