Chicken Tandoori with Brown Rice

Nutrition per serving

Calories897 kcal
Protein61.2 g
Carbs90.2 g
Fats31.8 g
Saturated Fat9.5 g
Monounsaturated Fat12.4 g
Polyunsaturated Fat3.5 g
Sugars8.3 g
Fiber9.3 g
Sodium373 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.