1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)

Indian-style spiced chicken

  • 0:05 Prep
  • 0:15 Cook


  • 315g (1 1/2 cups) basmati rice
  • 150g (1 cup) frozen peas
  • 1 tablespoon garam masala
  • 3/4 teaspoon ground turmeric
  • 4 (about 125g each) single chicken breast fillets, trimmed
  • 2 teaspoons vegetable oil
  • 2 tablespoons chopped fresh coriander
  • 1 x 100g pkt pappadums
  • 100g reduced-fat natural yoghurt
  • 120g (1/3 cup) mango chutney


  • 1
    Cook 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.
  • 2
    Meanwhile: 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.
  • 3
    Heat 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.
  • 4
    Stir the coriander through the rice.
  • 5
    To 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.
  • 6
    Serve the spiced chicken with the rice and peas, pappadums, yoghurt and chutney

Source: taste.com.au


Please enter your comment!
Please enter your name here