Indian Chicken & Grains With Turmeric Yoghurt Dressing

Updated at: Wed, 16 Aug 2023 21:07:32 GMT

Step 1

Condensed method for quick reference. 3 items; Herby grains, chicken, yogurt dressing.

Step 2

Boil rice & sultanas in plenty cold water for 20m. Pickle diced shallot. Stir through chopped spinach & lentils until wilted. Add coriander, mint, chili, salt & shallot (save pickle liquid for dressing.)

Step 3

Butterfly breast, coat in curry & oil, oven for 20m @ 180C, add cashews 5m

Step 4

Combine yogurt, turmeric, half pickle liquid & salt.

Step 5

Before you start cooking, take your chicken out of the fridge, open the packet and let it air, then preheat the oven to 200°C/ 180°C (fan)/ gas 6 Rinse the brown rice, add it to a pot with the sultanas and plenty of cold water and bring to the boil over a high heat

Step 6

Once boiling, reduce the heat to medium and cook for 15-20 min or until it's tender with a slight bite, then drain, return it to the pot and keep covered until serving

Step 7

Whilst the rice is cooking, add the curry powder to a plate with 1/2 tbsp [1 tbsp] vegetable oil and give it a good mix up until it forms a paste

Step 8

Add the chicken breasts portions to the plate and turn them until fully coated in the spice paste – this is your coated chicken

Step 9

Add the coated chicken to a tray and put the tray in the oven for 15-20 min or until cooked through (no pink meat!) and golden – this is your curried chicken

Step 10

Once the chicken is almost cooked, add the cashew nuts to the tray and return it to the oven for 3-4 min further or until the nuts are toasted

Step 11

Tip: Watch the cashew nuts like a hawk to make sure they don't burn!

Step 12

Whilst the chicken is cooking, peel and slice the shallots as finely as you can

Step 13

Add the sliced shallots to a small bowl with the cider vinegar and a pinch of salt and set aside to pickle – these are your quick-pickled shallots

Step 14

Meanwhile, strip the mint leaves from their stems and chop them roughly, discard the stems

Step 15

Chop the coriander roughly, including the stems

Step 16

Cut the red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely

Step 17

Combine in a bowl the natural yoghurt, ground turmeric, a pinch of salt and 1 tbsp [2 tbsp] of the pickling liquid from the shallots – this is your turmeric yoghurt dressing

Step 18

Drain and rinse the green lentils

Step 19

Wash the spinach, then pat it dry with kitchen paper

Step 20

Return the basmati rice to a medium heat and add the drained lentils and spinach

Step 21

Cook for 2-3 min or until warmed through and most of the spinach has wilted

Step 22

Remove the pot from the heat and add the chopped coriander, mint and chilli (can't handle the heat? Go easy!)

Step 23

Drain the quick-pickled shallots and add them to the pot with a pinch of salt and stir it all together – these are your herby grains

Step 24

Slice the curried chicken and serve it over the herby grains

Step 25

Drizzle the turmeric yoghurt dressing all over and garnish with the toasted cashews

0 liked

0 disliked