| Servings | serves |
Ingredients
- 1/4 cup Yoghurt Low Fat
- 2 tablespoons Tandoori Paste
- 1/4 cup Coriander chopped
- 500 grams Chicken Breast Fillet
- 1 cup Basmati Rice
- 40 grams Butter
- 1 teaspoon Tandoori Paste extra
- 1 tablespoon Coriander chopped , extra
- 2 tablespoons Cashew Nuts toasted
- 2 tablespoons Sultanas
Ingredients
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Instructions
- Combine yoghurt, curry paste and coriander in a bowl and coat chicken well. Cover, refrigerate and marinate for at least 30 minutes. Grill for 20-25 minutes until cooked, turning occasionally.
- Cook rice according to pack directions and drain. Stir through butter, extra curry paste, coriander, cashews and sultanas.
- Combine grated cucumber with yoghurt to create cucumber raita.
- Serve chicken on a bed of rice accompanied by cucumber raita and steamed green beans.
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