Tandoori Chicken With Cauliflower Rice

4
Servings
10m
Prep Time
20m
Cook Time
30m
Ready In


"From our Saturday newspaper The Weekend West. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (377.3 g)
  • Calories 608.3
  • Total Fat - 21.9 g
  • Saturated Fat - 3.5 g
  • Cholesterol - 420.5 mg
  • Sodium - 281.4 mg
  • Total Carbohydrate - 63.1 g
  • Dietary Fiber - 4.1 g
  • Sugars - 1.9 g
  • Protein - 38.3 g
  • Calcium - 145.5 mg
  • Iron - 7.3 mg
  • Vitamin C - 44.3 mg
  • Thiamin - 0.2 mg

Step 1

Combine yoghurt and tandoori paste in a bowl and add the chicken and toss to coat.

Step 2

Heat half the oil in a large, non-stick frying pan over a medium heat and add the chicken in two batches, cooking for about 3 minutes on each side, or until cooked through and then remove and cover to keep warm.

Step 3

Meanwhile, heat basmati rice according to packet directions.

Step 4

Heat remaining oil in a large, non-stick frying pan over a medium to high heat and add the rice and cauliflower rice and cook, stirring for 5 minutes and then add peas and cook, stirring for a further 2 minutes, or until cauliflower rice is cooked and peas are tender.

Step 5

Stir in onions, coriander and juice and season to taste.

Step 6

Serve chicken with the rice mixture, yoghurt and mini pappadums.

Tips & Variations


No special items needed.

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