Tandoori chicken with curried rice

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Mix tandoori paste, lime juice and 2 tablespoons of oil. Wash the chicken, dab dry. Cut off legs and wings, cut fuselage into 4 pieces. Spread the tandoori lime paste on the chicken parts. Cover and marinate for about 4 hours (preferably overnight). Clean, trim and slice the mushrooms.

2. 2

   Clean and wash spring onions and cut them into rings. Peel garlic and chop finely. Heat 1 tablespoon of oil in a pan, add spring onions, except for 2 tablespoons for sprinkling, add mushrooms and garlic. Sprinkle with curry and sauté. Add rice and deglaze with 400 ml broth. Bring to the boil, cover and cook over low heat for about 15 minutes. In the meantime heat 2 tablespoons of oil in a frying pan. Fry the chicken briefly in it. Deglaze with 400 ml broth and braise covered for about 20 minutes. Stew the last 10 minutes in an open roasting pan. Arrange curry rice and tandoori chicken on a plate with the remaining spring onion rings and a spot of yoghurt.

3. 3

   Bring to the boil, cover and cook over low heat for about 15 minutes. In the meantime heat 2 tablespoons of oil in a frying pan. Fry the chicken briefly in it. Deglaze with 400 ml broth and braise covered for about 20 minutes. Stew the last 10 minutes in an open roasting pan. Arrange curry rice and tandoori chicken on a plate with the remaining spring onion rings and a spot of yoghurt. Serve garnished with lime and parsley. Add the rest of the yoghurt

Nutrition Facts

KCAL
740 kcal

CARBS
35 g

FATS
42 g

PROTEINS
52 g