6 Coles RSPCA Approved Chicken Thigh fillets, cut into 3cm pieces
1 tbs tandoori paste
1 tbs natural yoghurt
1 cup (200g) basmati rice
½ tsp ground turmeric
1 Lebanese cucumber, coarsely chopped
1 red onion, thinly sliced
200g cherry tomatoes, halved
½ cup mint leaves
¼ cup coriander leaves
Mango chutney dressing
2 tbs mango chutney
1 tbs apple cider vinegar
1 tbs olive oil
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine the chicken, tandoori paste and yoghurt in a medium bowl. Set aside for 1 hour to develop the flavours.
Step 2
Meanwhile, cook the rice with the turmeric following packet directions. Set aside to cool completely.
Step 3
Heat a large non-stick frying pan over medium-high heat. Cook the chicken, in 2 batches, turning, for 3 mins or until golden brown and cooked though. Set aside to cool completely.
Step 4
To make the mango chutney dressing, whisk the mango chutney, vinegar and oil in a small bowl. Season.
Step 5
Add the cucumber, onion, tomato, mint and coriander to the rice and toss to combine. Top with chicken and drizzle with the dressing to serve.
