A quick and easy twist on a tandoori-style curry from the coastal region of Andhra Pradesh in India. The spices in this dish balance perfectly with the flavours of our Lime & Coriander rice. For a delicious vegetarian alternative, replace chicken with paneer, cut into cubes.
Tildalicious tip: yoghurt is a great ingredient for tenderising meat before cooking.
- Prep Time10 min
- Cook Time20 min
- Total Time30 min
- YieldServes 2
Ingredients
- 1 pouch Tilda Lime & Coriander rice
- 2 x 175g skinless chicken breasts, cut into thin strips
- 15g ghee or unsalted butter
- 200g fresh spinach
- 1 lime, cut into wedges
For the marinade:
- 1 x whole green chilli, roughly chopped
- 2 tsp ground garam masala
- 1/2 tsp ground turmeric
- 1 tsp ground ginger
- 2 garlic cloves, peeled
- 60g full fat natural yoghurt
Cooking Instructions
1
Make the marinade by blending together the green chilli, garam masala, turmeric and ginger with the garlic and yoghurt in a small food processor until smooth. If using a pestle and mortar, add the yoghurt at the end, once the chilli and garlic have turned to a paste
2
Pour into a bowl with the chicken and, using a spoon, coat the meat completely
3
Heat the ghee in a non stick frying pan and fry the chicken over a low heat for 5 minutes each side
4
Meanwhile heat the Tilda Lime & Coriander rice according to pouch instructions
5
Place the hot rice in a bowl, add the spinach and toss until wilted
6
Serve the fried green chilli chicken on top of the rice with a wedge of lime
This recipe is courtesy of Tilda Rice.
