Tandoori Chicken with Mushroom Pilau

Poultry
20 mins 
Serves 2 
Gluten Free 
Who says you can't make a curry meal super quick and easy? This recipe is perfect for colder nights when you want a hot, fragrant, spiced meal but still want it to be nutritious and not heavy to eat. 

The trick to the speed is to use these fabulous ready cooked wholegrain rice packets from the rice experts over at Tilda. You know I always encourage you to go for wholegrain over white, but admit they do take longer to cook from scratch. These packs make it super easy and by the way the cooking, cooling and reheating involved actually creates resistant starch to fuel your healthy gut bugs. 

Make extra tandoori chicken is my tip and use it for lunch the next day in sandwiches or salads. Delicious!

Thanks to the Tilda Kitchen for this recipe idea.

Note if you need this recipe to be gluten free, double check your curry paste. 

Blocks per serve: 2 PLANT, 2 PROTEIN, 2 CARB, 1 FAT
PER SERVE: Energy 2240kJ; Protein 45g; Total Fat 20g (saturated fat 4g, polyunsaturated fat 4g, monounsaturated fat 12g); Carbohydrate 40g; Fibre 7g

INGREDIENTS

1 large heaped tbs tandoori curry paste
1 tsp mild curry powder or garam masala
1 onion, thinly sliced
1 thumb ginger, finely grated
1 clove garlic, crushed or finely chopped
100g mushrooms, sliced
Large handful fresh coriander, chopped
2 chicken breasts, sliced
2 tbs natural yoghurt, plus extra to serve
1 pack Tilda Wholegrain Steamed Basmati Rice (or Tilda Wholegrain Pilau Steamed Basmati Rice)
1 tbs extra virgin olive oil
Small handful toasted flaked almonds

METHOD

Step 1

Mix the yoghurt and curry paste together and stir through the chicken. Leave to marinate for a few minutes (longer if you have the time).

Step 2

Heat the oil in a large frying pan and add the onions, garlic, ginger and curry powder. Fry gently for 3- 5 minutes. Add the mushrooms and cook for a further 2 -3 minutes.

Step 3

Heat the Tilda Wholegrain Steamed Basmati Rice in the microwave and add to the pan. Stir, reduce the heat and keep warm.

Step 4

Meanwhile heat a griddle pan (or BBQ) until hot. Place the chicken pieces in the pan and cook on each side adding sear marks from the hot pan.

Step 5

When the chicken is cooked stir into the Mushroom Pilau. Stir in the coriander.

Step 6

Served topped with the toasted almonds and a dollop of natural yoghurt if using.