Take your tastebuds to India with some help from our popular tandoori paste, the perfect coating for juicy chicken strips. The garlic rice soaks up all the flavours like a treat, and the zingy sides round out the meal.
Unfortunately, this week’s baby spinach leaves were in short supply, so we’ve replaced them with cucumber. Don’t worry, the recipe will be just as delicious!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
2 clove
garlic
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1 packet
chicken breast
1 packet
tandoori paste
1 bag
coriander
1
cucumber
1 packet
mango chutney
(Contains Tree Nuts; May be present: Egg. )
1 packet
Snacking Tomatoes
1 packet
Greek-style yoghurt
(Contains Milk;)
1
olive oil
20 g
butter
(Contains Milk;)
1.5 cup
water
1 drizzle
white wine vinegar
• Finely chop garlic. • In a medium saucepan, melt the butter with a dash of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. • Add the water and a pinch of salt. Bring to the boil, then add basmati rice. Reduce heat to low and cover with a lid. Cook for 10 minutes. • Remove from heat. Keep covered until rice is tender and the water is absorbed, 10 minutes.
• While the rice is cooking, slice chicken breast into 2cm strips. • In a medium bowl, combine tandoori paste and a drizzle of olive oil. Add chicken, tossing to coat. Set aside. • Roughly chop coriander. In a small bowl, combine Greek-style yoghurt and 1/2 the coriander. Season with salt and pepper to taste. Set aside. • Halve the cherry tomatoes. Roughly chop cucumber. In a second medium bowl, combine tomatoes, cucumber, remaining coriander and a drizzle of white wine vinegar and olive oil. Season to taste.
• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing, until browned and cooked through, 4-5 minutes.
TIP: Cook in batches if your pan is getting crowded.
TIP: Chicken is cooked through when it's no longer pink inside.
• Divide garlic rice between bowls. Top with tandoori chicken tikka. • Serve with coriander yoghurt, tomato salad and mango chutney.