Tandoori chicken

Name: Tandoori chicken
Cook time: 30 min
Yield: 4

with coconut cauliflower, tomatoes and minted yoghurt

Ready in around 30 mins

RECIPE FACT:

A single coconut palm tree can have up to 180 coconuts harvested in one harvest!

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

Preheat the oven to 210°c (fan bake).
1. TO COOK THE KUMARA AND PREPARE THE VEGETABLES:

Line an oven tray with baking paper. Empty the steamed kumara onto the tray, drizzle with oil and season with salt and pepper. Bake in the oven for 20-22 mins. Dice the tomatoes in 1 cm cubes and place in a small bowl. Chop the coriander leaves and stalks, add to the bowl with the tomatoes, drizzle with olive oil, season with salt and pepper and set aside.
2. TO COOK THE CAULIFLOWER:

Line a second oven tray with baking paper. Peel and cut the red onion in 1 cm wedges, cut the cauliflower in bite size pieces and place both in a mixing bowl. Add the coconut curry paste and mix until all coated . Place onto the tray and bake in the oven for 12-15 mins.
3. TO COOK THE CHICKEN:

Remove the free-range chicken breasts from their packaging and pat dry with a paper towel. Cut each breast into 5 even pieces. Place the frying pan back over a medium-high heat with a drizzle of oil. Once hot add the chicken and cook for 3-4 mins on each side or until cooked through. Pour over the tandoori sauce and cook for a further 1-2 min turning the chicken often to coat. Season with salt and pepper.
TO SERVE:

Divide the kumara and coconut cauliflower between plates. Add the tandoori chicken, drizzling any leftover sauce from the pan. Add the tomato salad and to finish dollop with the minted yoghurt.