Tandoori Coconut Chicken with Cucumber Salsa & Pilau Rice

Tandoori Coconut Chicken with Cucumber Salsa & Pilau Rice

Ready in 20 minutes • Serves 4
This dish most recently appeared in Ready in 20 (4 Nights For 4) on Sunday, February 23, 2020.
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Ingredients

Chicken

  • 1 pack tandoori chicken tenders

Salsa

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

Rice

  • 2 packs pilau rice

To Serve

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

Steps

  1. Before you start, preheat oven to high grill or preheat BBQ to medium-high (if using).
  2. 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. Alternatively, do this on the BBQ.
  3. Meanwhile, prep salsa. In a bowl, toss cucumber, tomatoes and spring onions with a drizzle of olive oil and vinegar. Season to taste.
  4. Heat rice & prep coriander. Squeeze rice in packs to separate grains. Tear top and microwave in packs for 3 minutes.
  5. 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