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30 Minutes
Chicken
Mild

Chicken Tandoori with Mint Yoghurt and Kachumber Salad

  • Family Friendly
  • Fast
  • Healthy

A few quick tricks has this gently spiced dinner on the table in 30 minutes. Flavoured with tandoori sauce made rich with a little butter, fast-cook chicken tenderloins are served on a bed of microwavable rice and topped with a fresh kachumber salad. If you have leftovers, this makes for great lunch wraps the next day.

Recipe

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1

Marinate Chicken

Place chicken in a bowl with tandoori paste and oil and season with salt. Using tongs, turn the chicken pieces to coat in the tandoori.

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2

Make Mint Yoghurt

Pick mint leaves from their stems and finely chop ½ the leaves, reserving remaining leaves to serve. Place chopped mint and yoghurt in a bowl and season with salt and pepper. Juice ¼ of the lemon, add half the juice to yoghurt and stir to combine (reserving remaining juice for step 4). Cut remaining lemon into wedges.

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3

Cook Chicken

Heat a non-stick frypan over medium heat. Add chicken and cook, turning occasionally, for 6 minutes or until caramelised and cooked through. Stir through butter and 20ml (1 tablespoon) water, remove from heat and set aside to rest for 5 minutes. While chicken is resting, continue with step 4.

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4

Make Kachumber Salad

Thinly slice eschalot. Place in a bowl with remaining lemon juice. Roughly chop tomato and cucumber and add to bowl, season with salt and pepper and toss to combine.

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5

Heat Rice

Microwave rice according to packet instructions.

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6

Plate Up

Divide rice, chicken, and kachumber salad between bowls. Drizzle over the mint yoghurt and top with reserved mint leaves. Serve with mango chutney and lemon wedges.

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Chicken Tandoori with Mint Yoghurt and Kachumber Salad

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