• Tandoori Chicken With Beetroot Raita
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Tandoori Chicken With Beetroot Raita

Tandoori Chicken With Beetroot Raita

  1. 150g Free Range Chicken Breast
  2. 150g Free Range Chicken Breast
  3. 5g Coriander
  4. 5g Coriander
  5. 1 tbsp Tandoori Paste
  6. 1 Tomatoes
  7. 1 Lebanese Cucumber
  8. 1 Carrots
  9. 1 cup Basmati Rice
  10. 1 Carrots
  11. 1 cup Basmati Rice
  12. 1 Lebanese Cucumber
  13. 1 Tomatoes
  14. 1 tbsp Tandoori Paste
  15. Beetroot
  16. Lemon
  17. Beetroot
  18. Lemon
  19. Salt & Pepper*
  20. Salt & Pepper*
  21. Greek Yoghurt*
  22. Greek Yoghurt*

*Pantry items not included in your Pepper Leaf box.

  1. 300g Free Range Chicken Breast
  2. 300g Free Range Chicken Breast
  3. 10g Coriander
  4. 10g Coriander
  5. 1 tbsp Tandoori Paste
  6. 1 Lemon
  7. 1 Tomatoes
  8. 1 Lemon
  9. 1 Lebanese Cucumber
  10. 1 Carrots
  11. 1 cup Basmati Rice
  12. 1 Carrots
  13. 1 cup Basmati Rice
  14. 1 Lebanese Cucumber
  15. 1 Tomatoes
  16. 1 tbsp Tandoori Paste
  17. 1 cup Greek Yoghurt*
  18. 1 cup Greek Yoghurt*
  19. Beetroot
  20. Beetroot
  21. Salt & Pepper*
  22. Salt & Pepper*

*Pantry items not included in your Pepper Leaf box.

  1. 450g Free Range Chicken Breast
  2. 450g Free Range Chicken Breast
  3. 15g Coriander
  4. 15g Coriander
  5. 2 tbsp Tandoori Paste
  6. 2 Tomatoes
  7. 2 Lebanese Cucumber
  8. 2 Carrots
  9. 2 cup Basmati Rice
  10. 2 Carrots
  11. 2 cup Basmati Rice
  12. 2 Lebanese Cucumber
  13. 2 Tomatoes
  14. 2 tbsp Tandoori Paste
  15. 1 Lemon
  16. 1 Lemon
  17. 1 cup Greek Yoghurt*
  18. 1 cup Greek Yoghurt*
  19. Beetroot
  20. Beetroot
  21. Salt & Pepper*
  22. Salt & Pepper*

*Pantry items not included in your Pepper Leaf box.

  1. 600g Free Range Chicken Breast
  2. 600g Free Range Chicken Breast
  3. 20g Coriander
  4. 20g Coriander
  5. 2 tbsp Tandoori Paste
  6. 2 Tomatoes
  7. 2 Lebanese Cucumber
  8. 2 Carrots
  9. 2 cup Basmati Rice
  10. 2 Carrots
  11. 2 cup Basmati Rice
  12. 2 Lebanese Cucumber
  13. 2 Tomatoes
  14. 2 tbsp Tandoori Paste
  15. 1 Lemon
  16. 1 Lemon
  17. 1 cup Greek Yoghurt*
  18. 1 cup Greek Yoghurt*
  19. Beetroot
  20. Beetroot
  21. Salt & Pepper*
  22. Salt & Pepper*

*Pantry items not included in your Pepper Leaf box.

  1. 900g Free Range Chicken Breast
  2. 900g Free Range Chicken Breast
  3. 30g Coriander
  4. 30g Coriander
  5. 3 tbsp Tandoori Paste
  6. 3 Tomatoes
  7. 3 Lebanese Cucumber
  8. 3 Carrots
  9. 3 cup Basmati Rice
  10. 3 Carrots
  11. 3 cup Basmati Rice
  12. 3 Lebanese Cucumber
  13. 3 Tomatoes
  14. 3 tbsp Tandoori Paste
  15. 2 Lemon
  16. 2 Lemon
  17. 2 cup Greek Yoghurt*
  18. 2 cup Greek Yoghurt*
  19. Beetroot
  20. Beetroot
  21. Salt & Pepper*
  22. Salt & Pepper*

*Pantry items not included in your Pepper Leaf box.

Prep:

  1. Wrap beetroot in foil and pop straight in the oven.
  2. Wash and peel carrots into ribbons.
  3. Wash and chop tomatoes.
  4. Marinate chicken in curry paste and a little greek yoghurt.
  5. Pre-heat oven to 200ºc.
  6. Wash and chop tomatoes.
  7. Wash and peel carrots into ribbons.
  8. Wash and peel cucumbers into ribbons.
  9. Wash and chop coriander leaves and stems.
  10. Wrap beetroot in foil and pop straight in the oven.
  11. Wash and peel cucumbers into ribbons.
  12. Wash and chop coriander leaves and stems.
  13. Marinate chicken in curry paste and a little greek yoghurt.
  14. Pre-heat oven to 200ºc.

Method:

  1. Serve chicken with rice, salad, raita and a lemon wedge.
  2. You may want to use gloves if you have them, this part is messy. To make raita, grate the beetroot on the coarse side of a box grater. Stir into into yoghurt a bowl, (approximately 2 tbsp per person), and season well with salt & pepper.
  3. Combine tomatoes, carrots, cucumbers and coriander in a bowl.
  4. Place marinated chicken 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.
  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.
  6. 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.
  7. Place marinated chicken 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.
  8. Combine tomatoes, carrots, cucumbers and coriander in a bowl.
  9. You may want to use gloves if you have them, this part is messy. To make Rita, grate the beetroot on the coarse side of a box grater. Stir into yoghurt a bowl, (approximately 2 tbsps per person), and season well with salt & pepper.
  10. Serve chicken with rice, salad, Rita and a lemon wedge.
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