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Tandoori chicken with basmati rice and chickpeas

Enjoy the taste of India with our tandoori sauce. Perfect with chicken, or switch to a poached egg for a vegetarian alternative. Served with fresh basmati rice.

Ingredients (Serves 2)

  • 2 chicken breasts
  • One tin chickpeas (400g)
  • 150g basmati rice
  • 2 laurel leaves
  • ½ a cauliflower
  • 100g fresh spinach
  • 2 shallots
  • 2 garlic cloves
  • A large handful of raisins


For the sauce:

  • 1 large onion
  • One tin of chopped tomato
  • A 2cm piece of ginger
  • 3 garlic cloves
  • One chili pepper
  • 2 tsps ground cinnamon
  • One stock cube

Method

Step 1: Roast the chicken

Scour the top of the chicken breasts with a sharp knife and cover with a little oil. Season with salt and pepper, then loosely wrap the chicken in silver foil and place it in the center of a hot oven (200 degrees) for 18 minutes.

Step 2: Make your sauce

Roughly chop the onions, garlic, chili pepper and ginger then fry with a dash of olive oil, on a medium heat, until soft (around 3 minutes). Add the cinnamon and stir so all the ingredients are well coated. Tip in the chopped tomato and stock cube and blend, ideally using a handheld blender, until you have a fine sauce.

Step 3: Simmer

Slice your roast chicken into strips and add it to your sauce. Simmer for around 30 minutes.

Step 4: Cook the rice

Drain and thoroughly rinse the chickpeas. Add the chickpeas, the rice, 2 laurel leaves and 300ml of water to a pan and bring to the boil. Cover and simmer for approximately 10 minutes until all the water has absorbed.

Step 5: Prepare your sides

Slice the cauliflower into small florets (around 1 cm squares). Finely chop your garlic and shallots and fry with the cauliflower and a dash of oil in a hot pan. After about 5 minutes turn off the heat and stir in the spinach allowing it to wilt.

Step 6: Serve

For the final 2 minutes add your raisins to your simmering chicken. Serve the chicken on a bed of rice and chickpeas with your spinach and cauliflower on the side.

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