• Indian Spiced Chicken With Beetroot Raita
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Indian Spiced Chicken With Beetroot Raita

Indian Spiced Chicken With Beetroot Raita

  1. 1 Each Tomatoes
  2. 1 Each Lemon
  3. 1 Each Lebanese Cucumber
  4. 1 tbsp Korma Curry Paste
  5. 0 tbsp Greek Yoghurt - PANTRY ITEM
  6. 1 Clove Garlic
  7. 150 g Free Range Chicken Breast
  8. 0 Extra Virgin Olive Oil - PANTRY ITEM
  9. 5 g Coriander
  10. 1 Each Carrots
  11. 1 cup Basmati Rice
  12. 0 L Beetroot
  13. 0 Each Salt & Pepper - PANTRY ITEM
  1. 1 Each Tomatoes
  2. 1 Each Lemon
  3. 1 Each Lebanese Cucumber
  4. 2 tbsp Korma Curry Paste
  5. 1 tbsp Greek Yoghurt - PANTRY ITEM
  6. 1 Clove Garlic
  7. 300 g Free Range Chicken Breast
  8. 0 Extra Virgin Olive Oil - PANTRY ITEM
  9. 10 g Coriander
  10. 1 Each Carrots
  11. 1 cup Basmati Rice
  12. 0 L Beetroot
  13. 0 Each Salt & Pepper - PANTRY ITEM
  1. 2 Each Tomatoes
  2. 2 Each Lemon
  3. 2 Each Lebanese Cucumber
  4. 3 tbsp Korma Curry Paste
  5. 1 tbsp Greek Yoghurt - PANTRY ITEM
  6. 2 Clove Garlic
  7. 450 g Free Range Chicken Breast
  8. 0 Extra Virgin Olive Oil - PANTRY ITEM
  9. 15 g Coriander
  10. 2 Each Carrots
  11. 2 cup Basmati Rice
  12. 0 L Beetroot
  13. 0 Each Salt & Pepper - PANTRY ITEM
  1. 2 Each Tomatoes
  2. 2 Each Lemon
  3. 2 Each Lebanese Cucumber
  4. 4 tbsp Korma Curry Paste
  5. 1 tbsp Greek Yoghurt - PANTRY ITEM
  6. 2 Clove Garlic
  7. 600 g Free Range Chicken Breast
  8. 0 Extra Virgin Olive Oil - PANTRY ITEM
  9. 20 g Coriander
  10. 2 Each Carrots
  11. 2 cup Basmati Rice
  12. 0 L Beetroot
  13. 0 Each Salt & Pepper - PANTRY ITEM
  1. 3 Each Tomatoes
  2. 3 Each Lemon
  3. 3 Each Lebanese Cucumber
  4. 6 tbsp Korma Curry Paste
  5. 2 tbsp Greek Yoghurt - PANTRY ITEM
  6. 3 Clove Garlic
  7. 900 g Free Range Chicken Breast
  8. 0 Extra Virgin Olive Oil - PANTRY ITEM
  9. 30 g Coriander
  10. 3 Each Carrots
  11. 3 cup Basmati Rice
  12. 0 L Beetroot
  13. 0 Each Salt & Pepper - PANTRY ITEM

Prep:

  1. Wash carrot and peel into ribbons.
  2. Pre-heat oven to 200c.
  3. Wash and chop tomatoes.
  4. Peel and mince garlic.
  5. Wash cucumber and peel into ribbons.
  6. Rinse and remove leaves from coriander.
  7. Wrap beetroot in foil and pop straight in the oven.

Method:

  1. Serve chicken with rice, salad, raita and lemon wedges.
  2. To make raita, grate the cooled beetroot and stir into yoghurt a bowl. Mix with as little or as much garlic as you like, to taste. Season well with salt & pepper.
  3. Coat chicken in curry paste and place on an oven tray lined with baking paper. Cook in the oven for about 20 minutes, or until cooked. Remove the beetroot unwrap to cool. Remove the chicken to rest for 5 minutes. Thickly slice.
  4. Combine tomatoes, carrots, cucumbers and coriander in a bowl.
  5. Use ratio of 1. 5 cups salted water to 1 cup rice. Add both to a saucepan and bring to the boil, cover with a tight fitting lid, turn heat to low and cook for 14 minutes. Then stand covered for 5 minutes, fluff up with a fork.
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