Recipe

Solo: Tandoori Chicken

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Solo: Tandoori Chicken

Chicken breast cooked in Tandoori style spices and yoghurt and served with buttery roast potatoes, leeks and courgettes.


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Ingredients to serve 1

  • 2 x free range chicken breasts
  • ½ x fresh chilli – deseed and chop finely
  • ⅛ x lemon – juice
  • 1½ tsp x Tandoori Spice
  • 1 clove x fresh ginger – peel and chop finely
  • ¼ x garlic – crush, peel and chop finely
  • 30ml x onion – peel and chop finely
  • ½ x yoghurt
  • 1 x leek – slice (1cm)
  • 125g x courgette – slice (1/2 cm)
  • 3g x baby potatoes
  • . x coriander – chop roughly
  • . x butter (from your pantry)
  • . x olive oil (from your pantry)
  • salt and black pepper (from your pantry)

Method

Step 1

Prepare all ingredients as indicated above.

Step 2

For the vegetables: Place a large pot of water on a high heat and add some salt and the potatoes. Boil for 20 minutes until soft. Drain and cut the potatoes in half. Put the dry pot back on a medium – high heat and add a generous knob of butter. Sauté the potatoes, courgettes and leeks until golden. Season to taste.

Step 3

Tandoori chicken: Place a pan on a medium to high heat. Fry the onion in a little olive oil and a pinch of salt until soft and translucent, about 5 minutes. Mix in the tandoori spices, garlic, ginger and chilli (optional) in a large bowl with enough olive oil to make a paste and add the chicken and mix all together to coat. Season generously with salt and pepper. Add the chicken to the onion and sauté for 5-7 minutes. Stir in the yoghurt and cook for another minute until the chicken is cooked through and the yoghurt sauce is hot. Season to taste and mix in lemon juice.

Step 4

Serve the roast potato, leek and courgette mix with the spiced yogurt chicken and top with some freshly chopped coriander.

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