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


  • 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


  • 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.
  • Cook the rice according to the pack instructions, but add 2tbsp each of Turmeric & Tandoori spice to the water.
  • Pop the chicken into a hot oven (220°C) for 20-25 minutes. Meanwhile get your salad together.
  • 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.
  • Peel the cucumber and split it lengthways. Scrape out the seeds with a teaspoon and cut into 1cm thick half-moons.
  • 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.
  • 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.
  • Serve the poppadoms and Nann bread with the raita and lime pickle, and the salad in separate bowls.
  • Get your family around the table and dig in.


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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