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Free-range Tandoori Chicken Masala with Cucumber Salad & Curried Rice
Our take on a classic tandoori masala stars tender free-range British chicken breast, simmering in Gymkhana's legendary tandoori marinade. Dish it up alongside fragrant curried rice and a refreshing cucumber salad, to balance the heat.
High protein
7 plants
Serving size
Ingredients
- 110g baby tomatoes
- 80g baby spinach
- 1 unwaxed lemon
- 1 handful of fresh coriander
- 1 cucumber
- 80g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 40g creamed coconut
- 2 onion
- 190g classic tandoori marinade (gymkhana) (use half) (Milk, Mustard, Nuts, Peanuts) (Natural Yoghurt (Milk), Water, White Vinegar, Garlic, Ginger, Mustard Oil, Kashmiri Chilli, Rapeseed Oil, Deggi Mirch Powder, Salt, Garam Masala [Spices], Sugar, Dried Fenugreek Leaves, Cornflour)
- 600g diced British Free Range chicken breast
- 2 tsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 200g brown rice (100% Brown Rice)
Nutritional Information
Calories: 724
Protein: 45g
Carbs: 56g
Fat: 19g
Free-range Tandoori Chicken Masala with Cucumber Salad & Curried Rice
Our take on a classic tandoori masala stars tender free-range British chicken breast, simmering in Gymkhana's legendary tandoori marinade. Dish it up alongside fragrant curried rice and a refreshing cucumber salad, to balance the heat.
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a large frying pan, a measuring jug & 2 large bowls
Get the rice on
- Add the rice and half the curry powder to the saucepan and boil for 25-30 mins, until cooked, then drain and return to the pan
- In a large bowl, add the chicken and the half jar of tandoori marinade (use less if you prefer things milder). Toss to coat and set aside
Simmer the curry
- Halve the tomatoes. Thinly slice the onions
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the chicken and onion and cook for 4 mins
- Stir in the remaining curry powder and any remaining marinade from the bowl
- Add the yoghurt, creamed coconut and 200ml water. Bring to the boil and simmer for 13 mins, until the chicken is cooked through
Cucumber salad
- Meanwhile, finely dice the cucumber. Finely chop the coriander
- Add the cucumber and tomatoes to the other large bowl with the juice from the lemon and half the coriander. Season with salt and pepper
Last bits & plate up
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Rinse the spinach, then stir into the curry for 1 min, until wilted
- Share the tandoori chicken masala between bowls, with the rice and cucumber salad alongside. Garnish with the remaining coriander
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