Light and Tasty Tandoori Chicken with Cucumber Rice
Ingredients
For the mango chutney dressing
Method
- Combine the chicken, tandoori paste and yoghurt in a bowl. Set aside for at least one hour to develop the flavours.
- In the meantime, cook the rice with the turmeric and set aside to cool. We cook rice, two cups of water to every one cup of rice.
- Add boiling water and put a lid on top. Do not remove lid until water stops bubbling and rice is nearly still.
- Then heat a large frying pan over medium heat and cook the chicken, turning until golden brown and cooked through.
- For the mango chutney dressing, whisk the chutney, vinegar and oil in a small bowl and season with salt and pepper.
- Finally, add the cucumber, onion, tomato, mint and coriander to the rice and toss to combine.
- Top with the chicken and drizzle with the dressing to serve.
We had this for dinner when we really fancied a curry but I was two days out from getting my wedding dress fitted. This dish is super light and extremley tasty – it packs all the punch and flavour of a curry but has a lot less calories. Plus, it’s all cooked fresh so no oily sauces, stale rice, or wilting herbs!
