Ingredients
- 1/4 cup Greek yoghurt
- 2 tablespoons tandoori paste
- 700 grams chicken tenderloins (trimmed, 12 tenderloins specified)
- 1/4 cup oil (vegetable oi)
- 250 grams dry basmati rice (packet of microwavable coconut basmati rice specified)
- 250 grams cauliflower (riced, packet of microwavable cauliflower rice specified)
- 1 cup peas, frozen
- 4 green onions, thinly sliced
- 1/4 cup coriander, chopped
- 1 tablespoon lemon juice
- Salt, to taste
- Pepper, to taste
- Greek yoghurt, to serve
- Mini pappadums, to serve
How to Make
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Step 1: Combine yoghurt and tandoori paste in a bowl and add the chicken and toss to coat.
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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.
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Step 3: Meanwhile, heat basmati rice according to packet directions.
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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.
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Step 5: Stir in onions, coriander and juice and season to taste.
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Step 6: Serve chicken with the rice mixture, yoghurt and mini pappadums.
We hope you enjoy this recipe!
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