I got a bit carried away with my cuisine fusion here, I didn’t mean to end up with Asian style fried rice, but I did. I can’t comment if I pulled it off, because I didn’t eat it, and Coach is always complimentary about my cooking, so even if it didn’t go well he’s too polite to say anything. There are plenty of variations on this (below), but Coach freezes his meals so mine need to be freezer friendly.
Serve the chicken with rocket, cucumber and tomato, and dress with a cucumber and mint raita.
Use chicken pieces (breast or tenderloin) instead of thigh cutlets and serve with green salad in pita bread and hummus. Serve with basmati or jasmine rice for a fuss free meal (no chopping or stirfrying needed).
Use quinoa instead of rice.
Make cauliflower fried rice
Cooking for Coach | Tandoori Chicken and Fried RicePrint This
- Brown rice
- Natural yoghurt
- Tandoori paste
- 1kg chicken thigh cutlets (vary depending on number of servings)
- Red onion
- Red capsicum
- Seasoning for fried rice (I used garlic, ginger, soy sauce, fish sauce, oyster sauce and Chinese five spice)
Mix yoghurt and tandoori paste in bowl as per instructions on the paste
Add chicken to the yoghurt mix
Thoroughly coat the chicken in the mix and leave over night in fridge (preferred) or at least an hour
Cut up all your vegies, just whatever you have in the fridge
Saute vegies with garlic and ginger, add cooked rice, add seasoning (I used soy sauce, fish sauce, oyster sauce and Chinese five spice – add, omit and adjust to your taste). Bake the chicken in an oven proof dish for 25-30 minutes at 180
Serve the tandoori chicken on top of the rice