An easy and tasty Indian recipe…
INGREDIENTS
- 2 cups (400g) brown medium grain rice
- 2 chicken breasts
- 2 tablespoons tandoori paste
- 1 cup natural yoghurt
- 4 cups (1 litre) chicken stock
- 1/2 cup unsalted roasted peanuts (optional)
- 2 tablespoons fresh parsley, chopped
- 1 tomato, finely diced
- 2 tablespoons fresh mint leaves, chopped
- 1 Lebanese cucumber, thinly sliced lengthways
METHOD
Combine chicken, paste and 1/4 cup of the yoghurt in a bowl to marinate (can be left overnight to marinate). If you have the time soak the brown rice to soften before cooking. Combine rice and stock in a saucepan and bring to the boil, stirring occasionally. Reduce heat and simmer for 25 minutes or unti rice is cooked through (note that brown rice will be chewier than white). Remove from heat an stir in peanuts, parsley and tomato. Cover and stand while cooking the meat over a moderate heat until browned all over (3-4 minutes each side). Remove and keep warm. Mix remaining yoghurt and mint in a bowl until smooth. Serve chicken over the rice and drizzle with yogurt mix. Sprinkle cucumber on top. Serve with garlic green beans.