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Tandoori Chicken with Turmeric Rice & Pickles
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High protein
1/3 daily fibre
New
8 plants
Serving size
Ingredients
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 40g baby spinach (use half)
- 1 onion (use half)
- 1 midi cucumber (use half)
- 1 unwaxed lemon (use half)
- 2 tbsp tikka paste (use half) (Mustard) (Water, Rapeseed Oil, Smoked Paprika, Garlic, Turmeric, Curry powder (Turmeric, Coriander, Yellow MUSTARD Flour, Onion Powder, Garlic Powder, Fenugreek, Fennel, Salt, Chilli Powder, Ground Black Pepper), Cumin, Coriander, Salt, Tamarind extract, Coriander leaf, Acetic acid, Cayenne pepper, Cornflour, Roast cumin seeds)
- 1 carrot (use half)
- 80g brown rice (use half) (brown rice (100%))
- 1 tbsp desiccated coconut (use half)
- 80g coconut yoghurt (use half) (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 1 tsp fennel seeds (use half)
- 1 tbsp curry powder (use half) (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 1 British Free Range chicken breast
Nutritional Information
Calories: 608
Protein: 50g
Carbs: 54g
Fat: 22g
Ingredients
- 1 unwaxed lemon
- 1 tsp fennel seeds
- 1 carrot
- 2 British Free Range chicken breasts
- 1 tbsp desiccated coconut
- 1 onion
- 1 midi cucumber
- 40g baby spinach
- 80g brown rice (brown rice (100%))
- 2 tbsp tikka paste (Mustard) (Water, Rapeseed Oil, Smoked Paprika, Garlic, Turmeric, Curry powder (Turmeric, Coriander, Yellow MUSTARD Flour, Onion Powder, Garlic Powder, Fenugreek, Fennel, Salt, Chilli Powder, Ground Black Pepper), Cumin, Coriander, Salt, Tamarind extract, Coriander leaf, Acetic acid, Cayenne pepper, Cornflour, Roast cumin seeds)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 tbsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 80g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
Nutritional Information
Calories: 619
Protein: 50g
Carbs: 54g
Fat: 23g
Tandoori Chicken with Turmeric Rice & Pickles
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins, until cooked, then drain.
- To a large mixing bowl, add the yoghurt, ginger and garlic paste, tikka paste and curry powder and mix well. Season with sea salt and black pepper. Add the chicken and mix to coat. Place the chicken on a lined baking tray and spoon over any excess yoghurt. Bake for 15-18 mins, until cooked through. Allow to rest then slice against the grain.
- Meanwhile, dice the cucumber into 2cm cubes. Peel the carrot into ribbons. Add to a mixing bowl and add the juice of half a lemon and desiccated coconut. Season to taste with sea salt and mix well.
- Finely slice the onion. Heat a medium frying pan with 1/2 tsp oil on medium heat. Add the onion and fennel seeds, and cook for 4-6 mins, until softened. When the rice is cooked, add it to the pan along with the spinach and mix well. Season with sea salt and black pepper.
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear. Cook for longer if necessary
- Serve the chicken alongside the rice and pickles.
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