Recipe

Tandoori Chicken and Stone Fruit Sambal

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Tandoori Chicken and Stone Fruit Sambal

Tasty treats to the year off with a refreshingly flavourful, healthy bang with our pan-seared tandoori and balsamic spiced flattened chicken breast with golden cauliflower grains and a simply marvelous plum, carrot and herb salad.


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Ingredients to serve 2

  • 2 x Chicken Breast
  • 10ml x Tandoori Paste
  • ½ x Cauliflower - chopped or grated into rice
  • ½ tsp x Turmeric
  • ½ tsp x Poppy Seeds
  • 2 x Plums
  • 1 x Carrots - shaved with a peeler or julienne peeler
  • 5g x Coriander - chopped
  • 40ml x DD Balsamic Glaze
  • 65ml x DD Coconut Chutney Base
  • 20g x Butter (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)
  • Water (from your pantry)

Ingredients to serve 4

  • 4 x Chicken Breast
  • 20ml x Tandoori Paste
  • 1 x Cauliflower - chopped or grated into rice
  • 1 tsp x Turmeric
  • 1 tsp x Poppy Seeds
  • 4 x Plums
  • 2 x Carrots - shaved with a peeler or julienne peeler
  • 10g x Coriander - chopped
  • 80ml x DD Balsamic Glaze
  • 130ml x DD Coconut Chutney Base
  • 40g x Butter (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)
  • Water (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils. Use a chopping board and lay all the ingredients out. Take out any "Pantry Items". Preheat your oven to 220C - Optional - See Step 3

Washing Instruction

Wash your hands, cauliflower, plums and carrots well. Rinse your coriander thoroughly and drain on paper towel.

Gino's Tip

Using a large oven tray works best with traybake recipes, make sure your ingredients are loosely packed as this will aid in getting the most caramelization and color out of your roast.

Step 1 - Yellow Poppy Seed Rice

CHeat a large casserole pan over med-high heat, add a drizzle of olive oil and your butter, turmeric and poppy seeds Once your butter starts to froth add your cauliflower rice. Reduce your temperature to medium and continue cooking and stirring for 4-5 minutes until your rice is cooked and golden throughout. Taste and season with salt and pepper to your liking. Cover with a lid and reserve until you're ready to serve.

Step 2 - Plum, Carrot and Coconut Sambal

Toss your diced plums, shaved/julienne carrots and DD Coconut Chutney Base in a large mixing bowl with a slight drizzle of olive oil, salt, and pepper. Add your chopped coriander - if your not that into coriander you may exclude it from your portion or only add it when serving - but trust me it works so well in this salad. Cling film and reserve to serve.

Step 3 - Tandoor, Balsamic Chicken

Rub your chicken breasts with your tandoori paste and season with salt only. Heat a large frying pan over med-high heat, add a drizzling of olive oil, once your pan is hot but not smoking, fry your flattened chicken breast for 3-4 minutes on each side. You want to start out with a really hot pan and regulate the temperature, you might have to drop the temperature to medium while you're cooking. Your paste will caramelize and char, so it's important that your breasts have been flattened and that your flip your breasts continually throughout the cooking. You may also brown your breast in the pan and finish them off in the oven for 5-7 minutes. Once your chicken breasts are cooked, toss them in your DD Balsamic Glaze.

To serve

Divide your yellow poppy seed rice amongst your servings, top with your tandoori and balsamic chicken and serve with your plum, carrot and coconut sambal. Enjoy!

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