Ingredients
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315g (1 1/2 cups) basmati rice
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150g (1 cup) frozen peas
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1 tablespoon garam masala
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3/4 teaspoon ground turmeric
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4 (about 125g each) single chicken breast fillets, trimmed
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2 teaspoons vegetable oil
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2 tablespoons chopped fresh coriander
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1 x 100g pkt pappadums
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100g reduced-fat natural yoghurt
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120g (1/3 cup) mango chutney
Method
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1Cook the rice in a large saucepan of boiling water following packet directions and add the peas for the last 5 minutes of cooking. Drain and keep warm.
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2Meanwhile: combine the garam masala and turmeric in a plastic bag. Shake until combined. Add 1/2 the chicken and toss to coat in the spices. Remove the chicken from bag and place on a tray. Repeat with the remaining chicken. Stand for 10 minutes.
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3Heat oil in a large non-stick frying pan over medium heat. Add chicken and cook for 3-4 minutes on each side or until just cooked.
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4Stir the coriander through the rice.
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5To cook the pappadums, place 4 pappadums at a time on a microwave-safe roasting rack or upturned plate. Cook in microwave for 30-second bursts on High/850watts/100% or until puffed.
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6Serve the spiced chicken with the rice and peas, pappadums, yoghurt and chutney
Source: taste.com.au
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