Tandoori Coconut Chicken with South-Indian Beetroot Pulao

Tandoori Coconut Chicken with South-Indian Beetroot Pulao

Ready in 30 minutes Serves 4-5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, April 22, 2018.

For extra flavour, marinate your chicken overnight. Alternatively, preheat BBQ grill to medium-high and cook chicken for 2-3 minutes each side, until just cooked through.


Ingredients

Pulao

  • 1 beetroot
  • 1 cup basmati rice
  • 1½ cups water
  • ½-1 Tbsp pulao spice mix
  • ½ tsp salt
  • ½ cup beetroot relish

Tandoori Chicken

  • 550g chicken breasts
  • 50g mild tandoori paste
  • 1 Tbsp yoghurt

Cucumber Salsa

  • 1 Lebanese cucumber
  • 1 courgette
  • 2 tomatoes
  • ¼-½ red onion (optional)
  • 1 tsp olive oil
  • 1 Tbsp GF sweet chilli sauce (optional)
  • 1 tsp GF vinegar (e.g. white wine, cider)

To Serve

  • 40g coconut chips
  • Remaining yoghurt

Steps

  1. Peel and grate beetroot. Combine all beetroot pulao ingredients in a medium pot and bring to the boil. As soon as it boils, stir, cover with a tight-fitting 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.
  2. Pat chicken dry and cut into 2cm strips. Add to a medium bowl along with tandoori paste, first measure of yoghurt and a pinch of salt. Mix well to combine and set aside to marinate while you prepare the rest of the meal.
  3. Heat a large, dry fry-pan on medium heat. Toast coconut chips for about 2 minutes, until golden and fragrant. Remove from pan and set aside. Reserve pan.
  4. Dice cucumber and courgette 1cm; dice tomatoes 2cm; thinly slice red onion (if using). Add all to a medium bowl along with olive oil, sweet chilli sauce (if using) and vinegar. Mix to combine, season and set aside.
  5. Wipe reserved pan clean and return to a medium heat with a drizzle of oil. Cook chicken for 2-3 minutes each side, until browned and just cooked through. Remove from pan and set aside, covered, to rest for 2-3 minutes.
  6. To serve, spoon South-Indian beetroot pulao onto plates. Top with tandoori chicken and a dollop of yoghurt. Sprinkle over coconut chips and serve cucumber salsa on the side.

Nutritional Information

Energy 1969 kj
471 kcal
Protein 35.8g
Carbohydrate 42.4g
Fat 16.6g