Tandoori Chicken Bowl with Turmeric Rice and Pickled Veg

40 min
786 calories

These Tandoori chicken rice bowls are quick, easy, healthy, and loved by everyone. Crispy bits of tandoori chicken, pickled onion, cucumber and cauliflower, all on a bed of fluffy turmeric rice with a swoop of yoghurt herb sauce on top. Delicious!

Number of servings

Ingredients

2 Chicken Breast
³⁄₄ Cup Basmati Rice
¹⁄₄ Cauliflower
1 Red Onion
1 Lebanese Cucumber
50 Gram Tandoori Paste
¹⁄₂ Small Bunch Coriander & Mint
¹⁄₄ Cup Greek Yoghurt
1 Lime
20 Gram Sliced Jalapenos
¹⁄₂ Cup White Wine Vinegar
2 Tsp Turmeric
3 Gram Sugar PC
25 Gram Butter (pantry)

Ingredients

3 Chicken Breast
1 ¹⁄₂ Cups Basmati Rice
¹⁄₄ Cauliflower
1 Red Onion
2 Lebanese Cucumber
75 Gram Tandoori Paste
¹⁄₂ Small Bunch Coriander & Mint
¹⁄₂ Cup Greek Yoghurt
1 Lime
20 Gram Sliced Jalapenos
³⁄₄ Cup White Wine Vinegar
3 Tsp Turmeric
3 Gram Sugar PC
50 Gram Butter (pantry)

Ingredients

4 Chicken Breast
1 ¹⁄₂ Cups Basmati Rice
¹⁄₂ Cauliflower
1 Red Onion
2 Lebanese Cucumber
100 Gram Tandoori Paste
1 Small Bunch Coriander & Mint
¹⁄₂ Cup Greek Yoghurt
1 Lime
40 Gram Sliced Jalapenos
1 Cup White Wine Vinegar
4 Tsp Turmeric
6 Gram Sugar PC
50 Gram Butter (pantry)

Perth's local meal kit putting fresh first

Fresh and local ingredients sourced from WA farms and local Perth suppliers.

Get started

Step-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
Blender
Baking Tray

1 Prepare Ingredients

Preheat oven to 180C. Cut cauliflower into small florets. Peel and thinly slice red onion. Slice cucumber into rounds. In a bowl combine vinegar and sugar. Add veggies and leave to pickle. Pat dry chicken breast and cut into bite sized pieces. Combine with tandoori paste. Pick and chop coriander and mint leaves, discarding stems.

Tip! When swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

2 Cook Rice

Heat a pot over medium heat. Add butter and melt. Stir in turmeric, rice and a big pinch of salt. Add 11?2 cups water and bring to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all the water is absorbed. Keep covered and let the rice absorb the water off heat.

3 Cook Chicken

Place tandoori chicken on a lined baking tray. Cook in a hot oven for 10-15 minutes, or until cooked through.

Tip! Cooking time will vary depending on the size of the chicken pieces.

4 Make Sauce

To make the sauce add Greek yoghurt, herbs, jalapenos (to taste - see tip), lime zest and a squeeze of lime juice to a blender (or jug if using a stick blender). Pulse until well combined. Taste and adjust seasoning with lime juice, salt and pepper.

Tip! Thin the sauce with water if desired.

5 You Plate It!

Divide turmeric rice, tandoori chicken and pickled veg between serving bowls. Top with the herb and yoghurt dressing. Enjoy!

Step-by-step instructions