Enjoy the mild, aromatic flavours of India in this easy meal. Tender strips of chicken get coated with our tasty tandoori curry paste, which goes perfectly with fragrant garlic rice. A collection of zesty sides take this dinner to the next level.
Always refer to the product label for the most accurate ingredient and allergen information.
baby spinach leaves
mango chutney(ContainsTree NutsMay be present Egg)
white wine vinegar
Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium-high heat. Add the garlic and cook until fragrant, 1 minute. Add the water and the salt. Bring to the boil then add the basmati rice. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water has absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, slice the chicken breast into thin strips. In a medium bowl, combine the tandoori paste and a drizzle of olive oil. Add the chicken strips, toss to coat and set aside to marinate.
Pick and finely chop the mint leaves. In a small bowl, combine the Greek-style yoghurt and 1/2 the mint. Season with salt and pepper and mix well. Set aside.
Roughly chop the tomato and the baby spinach leaves. In a second medium bowl, combine the tomato, baby spinach and remaining mint. Add the white wine vinegar and drizzle with olive oil. Season and toss to combine.
In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, cook the chicken, tossing, until the chicken is browned and cooked through, 4-5 minutes (cook in batches if your pan is getting crowded). TIP: Stand back! The paste can spatter while the chicken is cooking. Don't worry if your chicken gets a little charred during cooking. It adds to the flavour!
Divide the garlic rice and chicken tikka between bowls. Serve with the mint yoghurt, tomato salad and mango chutney.