Ingredients:

  • 100g coconut yogurt
  • 2 heaped tbsp tandoori spice mix
  • 2 skinless chicken breasts, cut into chunks (approximately 300g)
  • 1 large onion, chopped
  • 1 red pepper, cut into chunks
  • 250ml passata (tomato puree)
  • 100g frozen peas
  • 250g pouch cooked basmati rice
  • small bunch coriander, roughly chopped

Instructions:

  1. In a mixing bowl, combine 75g of coconut yogurt with 1 tbsp tandoori spice mix and seasoning. Add chicken chunks and ensure all pieces are coated well. Marinate for at least 15 minutes (up to overnight in the fridge).
  2. Heat a splash of water in a large saucepan over medium heat. Add the remaining tandoori spice mix and chopped onion; sauté for 5 minutes until softened.
  3. Stir in red pepper chunks and cook for another 3 minutes. Add passata and let the mixture simmer.
  4. Preheat the grill to high. Remove marinated chicken from the bowl, shaking off excess marinade. Grill chicken pieces until starting to char at the edges, about 10-12 minutes.
  5. While chicken is grilling, heat the cooked basmati rice and frozen peas together in a separate pan with a splash of water until warmed through.
  6. Once chicken is done, add it to the simmering sauce, stirring in most of the chopped coriander.
  7. Plate the rice and peas alongside the chicken and sauce. Garnish with remaining coriander and a dollop of the leftover coconut yogurt.