Tandoori Chicken With Cauliflower Rice
Recipe: #31904
April 28, 2019
Categories: Chicken, Rice, Peas Indian, No Eggs, Boneless Pieces, Chicken Dinner, Indian Chicken, more
"From our Saturday newspaper The Weekend West. Times are estimated."
Ingredients
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 by Step Method
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
No special items needed.