Cook once, with a twist for lunch. Cook an amazing dinner as usual then create a new twist on the recipe to create something different for lunch the next day! Serve up a mildly spiced chicken tikka on fragrant garlic rice then pack up an Indian chicken and salad wrap to enjoy for lunch. Extra delicious!
The Nutritional Values table below is only for the dinner portion. The Nutritional Values for the lunch portion are as follows: 2940kJ Energy, 33.2g Fat, 5g Saturated Fat, 54.1g Carbohydrate, 6.9g Sugars, 42.3g Protein, 1200mg Sodium.
Greek yoghurt(ContainsMilkMay be presentGluten, Tree Nuts, Soya)
mango chutney(ContainsTree Nuts)
garlic aioli(ContainsEggMay be presentTree Nuts)
baby spinach leaves
vinegar (rice wine or white wine)
Finely chop the brown onion. Finely chop the garlic (or use a garlic press). Set aside. Slice the chicken breast into 1cm strips. In a medium bowl, combine the chicken strips, tandoori paste and a good drizzle of olive oil. Season with salt and pepper. Toss to coat the chicken and set aside to marinate. TIP: If you have time, let the chicken marinate for 30 minutes to enhance the flavour.
In a medium saucepan, heat the butter and a dash of olive oil over a medium-high heat. Add the onion and cook, stirring, for 3-4 minutes or until softened. Add the garlic and cook for 1 minute or until fragrant. Add the water and 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, 10 minutes.
While the rice is cooking, finely chop the cucumber. Pick the mint leaves and thinly slice. In a small bowl, combine the Greek yoghurt, 1/2 the cucumber and 1/2 the mint. Season with salt and pepper and mix well. Set aside. Finely chop 1/2 the tomatoes. Roughly chop the coriander (reserve a few leaves for garnish!). In a second small bowl, combine the tomato, coriander and remaining cucumber. Add the vinegar and drizzle with olive oil. Season with salt and pepper and stir to combine.
In a large frying pan, heat a drizzle of olive oil over a high heat. Once hot, add 1/2 the chicken tikka and cook, tossing regularly, until the chicken is browned and cooked through, 4-5 minutes. Transfer to a bowl and repeat with the remaining chicken. Once all the chicken is cooked, set aside 2 portions (about 1 cup) for lunch. TIP: Don’t worry if your chicken gets a little charred during cooking, it adds to the flavour!
Divide the garlic rice and the remaining chicken tikka between plates. Serve with the cucumber yoghurt, tomato salad and a dollop of mango chutney. Garnish with the reserved coriander leaves.
When you're ready to pack lunch, thinly slice the remaining tomato. Grate the carrot (unpeeled). Arrange 4 classic wraps on a board and spread with garlic aioli. Top with the baby spinach, tomato, carrot and remaining mint. Add the reserved chicken tikka, tuck in the ends and roll into wraps. Wrap in foil or plastic wrap. Refrigerate. At lunchtime, remove the wrapping and heat in a sandwich press or in 30 seconds bursts in the microwave until heated through.