Tandoori Rice
with Chicken and Roasted Broccoli
Long day? Too tired to cook? We know the feeling. At HelloFresh we believe that being short of time or stuck in a recipe rut shouldn’t stop you from cooking and enjoying great food. With just 15 minutes hands on cooking time, this delicious tandoori spiced rice dish is the perfect recipe to rustle up for a midweek pick me up. Served with charred roasted broccoli (the only way to cook it if you ask us!) and a spiced yoghurt dip, this dish is guaranteed to bring sunshine straight into your kitchen.
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
150
Greek Style Natural Yoghurt
1
Ground Coriander
1
Chicken Stock Powder
10
Coriander
150
Basmati Rice
350
Diced British Chicken Thigh
1
Tandoori Masala Spice
1
Onion
1
Broccoli
1
Garlic Clove
1
Ginger
25
Desiccated Coconut
Not included in your delivery
350
Water for the Rice
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Pop the diced chicken thigh into a bowl and drizzle on a glug of oil. Season with a good pinch of salt and generous grind of pepper. Add the tandoori masala spice mix and stir together. Heat a wide large saucepan over high heat.
When your pan is hot, add your chicken. Cook, stirring, then lower the heat to medium, 2 mins. As the chicken browns, cut the onion in half through the root, peel and then slice into thin half moons. Add your onion to the pan and stir well. Cook until the onion has softened, 5 mins.
While the onion cooks, peel and grate the ginger and garlic (or use a garlic press). Add the ginger and garlic to the pan and cook for 1 minute more before stirring in the basmati rice.
Add the water (see ingredients for amount) and the stock pot. Stir well to dissolve the stock pot and bring to the boil. Once boiling, pop a lid on your pan and lower the heat so as your stock is bubbling gently. Leave the rice to cook with the lid on for 10 mins. After 10 mins, remove the rice from the heat and leave for 10 mins to finish cooking in its own steam (with the lid still on).
As the rice cooks, cut the broccoli into florets (tiny trees) and pop them on a lined baking tray. Drizzle on a glug of oil and season with a generous pinch of salt. Toss well and then roast in the oven for 15-20 mins. Turn halfway through cooking and sprinkle on half the ground coriander before returning to the oven.
Meanwhile, roughly chop the coriander and mix it though the yoghurt. Stir in half the desiccated coconut and remaining ground coriander. Season to taste with salt and pepper and keep to one side. When everything is ready, spoon your tandoori rice into deep bowls. Arrange a few broccoli florets around the bowl and top with a generous dollop of yoghurt. Finish with a sprinkle of the remaining desiccated coconut. Enjoy!
