Tandoori Chicken & Garlic Rice
with Cucumber-Mint Yoghurt & Mango Chutney
Enjoy the mild, aromatic flavours of India in a meal that everyone will love! Tender strips of chicken get a light tandoori coating, which goes perfectly with fragrant garlic rice. Finish it off with a creamy mint yoghurt to cover all your bases.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2 clove
garlic
1 packet
basmati rice
1 packet
chicken breast
1 packet
tandoori paste
1 unit
cucumber
1 bunch
mint
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 unit
tomato
1 packet
mango chutney
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.5 cup
water
½ tsp
salt
½ tsp
white wine vinegar
Nutrition Values
Utensils
Instructions
Finely chop the garlic (or use a garlic press). In a medium saucepan, heat the butter and a dash of olive oil over a medium-high heat. Add the garlic and cook until fragrant, 1 minute. Add the water and 1/2 the salt. Bring to the boil, then add the basmati rice and stir. 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 is 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 1cm strips. In a medium bowl, combine the tandoori paste, remaining salt and a good drizzle of olive oil. Add the chicken and toss to coat. Set aside to marinate.
Finely chop the cucumber. Pick the mint leaves and thinly slice. In a small bowl, combine the yoghurt, 1/3 of the cucumber and 1/2 the mint. Season with salt and pepper and mix well. Set aside.
Roughly chop the tomato. In a second medium bowl, combine the tomato, remaining cucumber and remaining mint. Add the white wine vinegar and a drizzle of 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. When the oil is hot, add 1/2 the chicken and cook, tossing, until browned and cooked through, 3-4 minutes. Transfer to a bowl and repeat with the remaining chicken.
TIP: Stand back! The tandoori paste can spatter while the chicken is cooking. TIP: Don’t worry if your chicken gets a little charred during cooking, it adds to the flavour!
Divide the garlic rice and tandoori chicken between bowls. Serve with the cucumber-mint yoghurt, tomato salsa and a dollop of mango chutney.
