Mumbai Chicken & Basmati Rice for Dinner

• Meanwhile, to a medium saucepan, add the water 
and bring to the boil.
• Add basmati rice, stir, cover with a lid and reduce 
heat to low.
• Cook for 10 minutes, then remove pan from heat 
and keep covered until rice is tender and water is 
absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so  
don't peek!

• While rice is cooking, in a medium bowl, combine 
Mumbai spice blend, half the Greek-style yoghurt, 
a good pinch of salt and a drizzle of olive oil. Add 
chicken breast and toss to coat. 
• In a large frying pan, heat a drizzle of olive oil over 
medium-high heat. Cook chicken until golden,  
2-3 minutes each side (depending on thickness). 
• Transfer to a second lined oven tray and bake until 
cooked through, 12-14 minutes.
TIP: Chicken is cooked through when its no longer  
pink inside.  

• While chicken is baking, roughly chop cucumber 
and tomato.
• In a second medium bowl, combine cucumber, 
tomato, a drizzle of olive oil and white wine 
vinegar. Season to tast with salt and pepper. 

• Slice chicken and reserve a portion for lunch.
• Place basmati rice, Mumbai chicken and cucumber 
salsa in a bowl. Dollop with remaining yoghurt to 
serve. Enjoy!