Indian Spiced Chicken with Tangy Cucumber Salad & Flavoured Spice Basmati Rice

Garth McColgan's spicey dish for Aldi is just brimming with flavour.

Ingredients


  • for the chicken:
  • 4 chicken fillets
  • 3 tblsp plain flour
  • 1 tblsp turmeric
  • 1 tblsp ground coriander
  • 1 tblsp ground ginger
  • 1 tblsp garam masala
  • 2 tblsp chilli seasoning
  • 1 tblsp tikka masala
  • 1 tblsp seasalt
  • for the rice:
  • 250 g basmati rice
  • 2 tblsp turmeric
  • 2 tblsp tandoori spice
  • for the salad:
  • 1 cucumber (peeled and seeded)
  • 4 tomatoes (seeded)
  • zest of half a lemon
  • juice of a whole lemon
  • 1 tblsp seasalt
  • 60 ml sunflower oil
  • 2 tblsp coriander leaf
  • accompaniments:
  • 1 pack mango
  • flavoured poppadoms
  • 1 jar raita
  • 1 jar lime pickle
  • naan bread

Method

  1. First make the coating. Mix flour with the six spices and salt in a bowl. Tip the spice mix onto a plate and coat the chicken. Put onto a roasting tray.
  2. Cook the rice according to the pack instructions, but add 2tbsp each of Turmeric & Tandoori spice to the water.
  3. Pop the chicken into a hot oven (220°C) for 20-25 minutes. Meanwhile get your salad together.
  4. With a fork, stir lemon juice, zest, sugar and salt together in a small bowl till the sugar and salt are dissolved. Add oil while stirring. Taste for seasoning and add more salt or sugar if required.
  5. Peel the cucumber and split it lengthways. Scrape out the seeds with a teaspoon and cut into 1cm thick half-moons.
  6. Cut tomatoes into quarters, removing the seeds with a sharp knife. Slice into 1cm thick slices lengthways. Roughly chop the coriander leaf. Mix salads and drizzle with the tangy lemon dressing.
  7. Remove chicken from the oven and allow to rest for three minutes. Carve into five or six slices and serve with rice and a wedge of lemon.
  8. Serve the poppadoms and Nann bread with the raita and lime pickle, and the salad in separate bowls.
  9. Get your family around the table and dig in.

Notes:

Garth's tip: Adding spices to the water when you’re cooking the rice gives it both extra flavour and colour.





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