Chicken Tandoori with Brown Rice
Nutrition per serving
| Calories | 897 kcal |
| Protein | 61.2 g |
| Carbs | 90.2 g |
| Fats | 31.8 g |
| Saturated Fat | 9.5 g |
| Monounsaturated Fat | 12.4 g |
| Polyunsaturated Fat | 3.5 g |
| Sugars | 8.3 g |
| Fiber | 9.3 g |
| Sodium | 373 mg |
Ingredients
| Chicken Stock | |
| Chicken Breast | |
| Cornstarch (Corn flour) | |
| Red Onion | |
| Chopped Tomatoes (canned) | |
| Lemon | |
| Fresh Coriander | |
| Creme Fraiche | |
| Olive Oil | |
| Brown Rice (medium-grain) | |
| Jalfrezi Curry Paste |
1. Peel/chop the onion into half-moon shapes.
2. Slice the chicken into bite-sized pieces.
3. Finely chop 1 ½ tbsp of coriander.
4. Bring a small pot of water to boil. Add ½ the stock and stir until dissolved. Take a ¼ cup of the stock out and reserve for later. Add the rice and cook for 20 minutes. Drain, return to pot and cover with a lid. Set aside until serving.
5. Add the chicken to a small bowl with the cornflour and a pinch of salt and pepper. Stir well to coat.
6. Heat ½ a tbsp of oil in a skillet. Add the chicken and cook for 3 minutes until lightly browned. Transfer to a plate and set aside.
7. In the same pan, heat ½ a tbsp of oil over medium heat. Add the onions and cook for 2 minutes before adding the Jalfrezi paste and cooking for a further minute.
8. Return the chicken to the pan with the chopped tomatoes. Bring to a gentle boil, lower heat and simmer for about 10 minutes. Add ½ a tbsp of lemon juice, 1 tbsp of the chopped coriander, the reserved stock and 1 tbsp of crème fraiche. Stir well to combine and remove from heat.
9. Serve in a bowl on top of the rice with a dollop of crème fraiche and a sprinkle of the remaining coriander.