Treat yourself to this delicious, healthy version of one of our takeaway faves.
Tandoori Yoghurt Chicken
Ingredients
Kumara
- 400 grams kumara cut into 1cm rounds
- 2 carrots cut into 1cm rounds
- 1 tsp oil
Greens
- 200 grams Brussels sprouts thinly sliced
- 1 broccoli cut into small florets
- 2 cloves garlic thinly sliced
- 1 tsp oil
- 3 Tbsp water
- 25 grams sliced almonds
Chicken
- 550 grams free range chicken breasts thinly sliced
- 1 tsp oil
- 50 grams tandoori paste
- ½ tsp salt
- 150 grams yoghurt
Instructions
- Before you start, preheat oven to 220°C (or 200°C fan bake).
- Prep kumara and carrot and toss with oil on 1-2 lined oven trays. Season with salt and pepper and roast in oven for 25-30 minutes, until golden and tender.
- Prep Brussels sprouts, broccoli and garlic and set aside.
- Pat chicken dry and thinly slice. Season lightly with salt and pepper.
- Heat oil in a large fry-pan on high heat. Add chicken and cook for 2-3 minutes to seal. Add tandoori paste and salt and cook for 2-3 minutes, until chicken is cooked.
- Remove pan from heat and stir through yoghurt. Season to taste with salt and pepper. Remove from pan and keep warm. Wipe out pan and reserve.
- Heat oil in reserved pan on high heat. Add Brussels sprouts and broccoli and cook for about 2 minutes, until almost cooked. Add water measure and steam for 1 minute. Add garlic and almonds and fry for 1-2 minutes, until greens are tender. Season to taste with salt and pepper.
- Serve kumara and greens with chicken.
