Created by ImPat on April 28, 2019
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.