Tandoori Chicken with Garlic Rice
with Tandoori Chicken Wrap
We love good Chicken with Rice to Chicken Wrap and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans! The Nutritional Values table below is only for the dinner portion. The Nutritional Values for the lunch portion are as follows; Serving Size: 433g KJ:2810 Kcal:672 Fat:30 Sat Fat:5 Carb: 50 Sugar: 9 Protein: 49 Salt: 2
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Echalion Shallot
2
Garlic Clove
520
Diced Chicken Thigh
75
Greek Style Natural Yoghurt
(Contains Milk)
1
Tandoori Masala Spice
150
Basmati Rice
1
Cucumber
(May contain Celery)
1
Mint
4
Medium Tomato
1
Carrot
4
Super Soft Tortillas with Whole Wheat
(Contains Cereals containing gluten)
1
Mayonnaise
40
Wild Rocket
Not included in your delivery
30000
Water
Nutritional information
Instructions
Halve, peel and finely chop the shallot. Peel and grate the garlic (or use a garlic press). Set aside. In a mixing bowl, combine the diced chicken, tandoori spice and 1 tbsp yoghurt. Season with salt and pepper. Toss to coat the chicken and set aside to marinate. In a large saucepan, heat a drizzle of oil on medium heat. When hot, add the shallot and cook, stirring, for 3-4 mins. Stir in the garlic and basmati rice and cook for 1 minute.
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!
When you're ready to pack lunch, thinly slice the remaining tomato. Trim and grate the carrot on the coarse side of your grater (no need to peel). Lay the tortillas on a board and spread with mayo. Top with the rocket, tomato, carrot and remaining mint. Add the reserved chicken and roll into wraps. Wrap in foil. Refrigerate. At lunchtime, enjoy cold!
