Cookbook
Tandoori Chicken and Curried Couscous with Herb Yoghurt and Mango Chutney
Tandoori spiced chicken paired with aromatic pearl couscous. A modern take on bold Indian flavours, combining warmth, freshness and subtle sweetness. A colourful and irresistibly delicious dish, that is sure to become a family favourite.
Number of servings
Ingredients
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1 Cup Israeli Couscous
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1 Tablespoon Liquid Stock Concentrate
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1 Each Shallot
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1 Cup Greek Yoghurt
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1 Tablespoon Tandoori Paste
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1 Each Ginger
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2 Each Garlic Clove
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1 Cup Baby Spinach
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0.5 Small Bunch Coriander
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1 Teaspoon Turmeric
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30 g Raisins
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2 Tablespoon Mango Chutney
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350 g Chicken Tenderloins
Perth's local meal kit putting fresh first
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
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Get startedStep-by-step instructions
First Things First
Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.
As well as your basic cooking tools, you will need...
Pot
Bowl
Oven
Lined Baking Tray
1 Marinate Chicken
Preheat oven to 200C. Peel and mince ginger and garlic. Peel and dice shallot. Pick coriander leaves and chop, discarding stems. In a bowl mix together chicken, 1/4 cup yoghurt, 1/2 garlic, 1/2 ginger, tandoori paste. Season with salt and pepper.
2 Start Couscous
Heat a pot with a drizzle of oil on medium heat. Add the shallot, remaining garlic and remaining ginger and cook for 2-3 minutes. Add couscous, 1 cup of water, turmeric and stock. Cover and reduce heat to a gentle simmer, cook for about 10 minutes or until liquid is absorbed and couscous is soft.
3 Cook Chicken
Add chicken to the lined baking tray and roast in the oven for 12-15 minutes or until chicken is cooked through. Mix remaining yoghurt with 1⁄2 of the coriander and season with salt, set aside for step 5.
4 Finish Couscous
Add spinach and sultanas, cook for 1-2 minutes until spinach is slightly wilted. Season with salt and pepper to taste.
5 You Plate It
Divide the couscous and chicken between plates. Add the yoghurt mix and remaining coriander on top. Serve with the mango chutney.
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