- 100g coconut yogurt
Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…
- 2 heaped tbsp tandoori spice mix
- 2 skinless chicken breast, cut into chunks
- 1 large onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 red pepper, cut into chunks
- 250ml passata
- 250g pouch cooked basmati rice
- 100g frozen pea
- small bunch coriander, roughly chopped
Mix together 75g of the yogurt with 1 tbsp of the spice mix and some seasoning. Add the chicken and leave to marinate for at least 15 mins or up to overnight in the fridge. Heat the remaining spices, the onion and a good splash of water, and soften for 5 mins, stirring often.
Tip in the pepper chunks and passata, and simmer while you cook the chicken. Heat the grill to High, remove the chicken from the marinade and shake off any excess. Grill under a high heat until starting to char at the edges.
Tip the rice and peas into a pan with a splash of water and heat through. Stir most of the coriander into the sauce. Serve the rice alongside the chicken and sauce, scattered with the remaining coriander and the remaining yogurt on the side.