Tandoori Chicken with Garlic Rice

Pour in the water (see ingredients for amount) and bring to the boil. When boiling, add a pinch of salt, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, trim the cucumber then quarter lengthways. Chop widthways into small pieces. Pick the mint leaves from their stalks and roughly chop (discard the stalks). In a large bowl, combine the remaining yoghurt, half the cucumber, half the mint and a pinch of salt and pepper. Roughly chop half the tomatoes. In another large bowl, combine the chopped tomatoes, remaining cucumber, a drizzle of olive oil and a pinch of salt and pepper.

Put a large frying pan on high heat. Once hot, add the tandoori chicken (and its marinade) and cook, stirring occasionally, until the chicken is browned and cooked through, 6-8 minutes. IMPORTANT: The chicken is cooked when no it is longer pink in the middle. Remove and set aside two portions for lunch. TIP: Don’t worry if your chicken gets a little charred during cooking, it adds to the flavour!

Divide the garlic rice and the remaining tandoori chicken between plates. Serve with the cucumber yoghurt and tomato salad. Enjoy!