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Tandoori chicken

with turmeric rice and raita

Ready in around 25 mins

RECIPE FACT:
Tandoori cooking, a method of roasting food in a cylindrical clay oven called a tandoor, has roots in the Indus Valley Civilization, dating back 5,000 years.
Nutritional Info:
  • Energy: 3,027kJ (723kcal)
  • Protein: 46g
  • Carbohydate: 86g
  • Sugars: 13g
  • Fat, total:20g
  • Saturated:5g
  • Sodium:820mg
  • Contains:Gluten, Milk, Soy, Wheat
Serving Amount:
Serves 2 people
Cooking Instructions:
  • 1. TO PREPARE THE VEGETABLE AND SALAD:

    Peel the red onion then slice finely. Slice the radish in half, then into half-moons and place into a serving bowl. Roughly chop the sliced mango in bite size chunks. Add the baby leaves then just before serving drizzle with spiced lime vinaigrette and mix to combine.

  • 2. TO COOK THE TANDOORI CHICKEN AND NAAN BREAD:

    Line an oven tray with baking paper. Place the tandoori chicken onto the tray, season with salt and pepper and bake for 15 mins. Add the garlic naan onto the tray and warm in the oven for a further 4-5 mins. Remove from the oven, slice the chicken then cut each naan into quarters and season with a little salt.

  • 3. TO COOK THE RICE:

    Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the red onion, season with salt and pepper and cook for 2-3 mins. Add the steamed turmeric rice and cook for 2-3 mins until hot.

  • TO SERVE:

    Divide the turmeric rice and salad between plates. Add the tandoori chicken, dollop with raita and serve the naan bread on the side.

Ingredients In your box:
  • 1 pack of garlic naan
  • 1 pack of tandoori chicken
  • 1 pack of baby leaves
  • 1 pot of sliced mango
  • 1 red onion
  • 1 radish
  • 1 pot of raita
  • 1 pot of spiced lime vinaigrette
  • 1 pack of steamed turmeric rice

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