Tandoori Coconut Chicken with Pilau Rice & Coriander

Tandoori Coconut Chicken with Pilau Rice & Coriander

Ready in 20 minutes • Serves 4
This dish most recently appeared in Ready in 20 (4 Nights For 4) on Sunday, January 12, 2020.
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Ingredients

Chicken

  • 1 pack tandoori chicken tenders

Salsa

  • 1 telegraph cucumber, diced
  • 2 tomatoes, diced
  • 1 spring onion, thinly sliced

Rice

  • 2 packs pilau rice

To Serve

  • 150g yoghurt
  • 1 bunch coriander, leaves picked
  • 1 pack coconut chips

Steps

  1. Cook chicken. Toss chicken with a drizzle of oil on a lined oven tray and season. Lay out flat and grill (on middle-upper oven rack) for 3 minutes. Turn and cook for 5 more minutes, until chicken is cooked through.
  2. Prep salsa. In a bowl, toss salsa ingredients with a drizzle of olive oil and vinegar and season.
  3. Heat rice. Squeeze rice in packs to separate grains, tear open tops and heat rice in microwave for 2-3 minutes, until hot.
  4. Serve chicken with salsa and rice. Top with yoghurt, coriander and coconut chips.

Nutritional Information

Energy 1946 kj
465 kcal
Protein 40.2g
Carbohydrate 36.5g
Fat 16.4g