Thursday, 17 May 2012

Recipe: Sandy’s Granadilla Chicken Tandoori

Would do nicely with a sprig of fresh coriander on top!
This is where you will return, again... and again... for seconds, thirds...

Granadilla Chicken Tandoori
Olive oil to taste

1 tsp tandoori curry powder (2 tsp if you are very brave!)
1 tbsp dried coriander
1 tsp cinnamon
4 tbsp brown sugar
½ tsp salt
2 large garlic cloves diced finely
1 large onion diced
1 medium sized butternut cut into 1cm cubes
2 deboned chicken breasts cut into 1x2cm chunks (you can add up to 4 chicken breasts in this recipe.)
2 x 100g tubs of granadilla yogurt 

1 cup of white rice
¼ tsp dried mint
1 tbsp olive oil
Salt to taste added to cooking water 

Granadilla Chicken Tandoori
  1. Heat olive oil in a non stick frying pan, add onion and garlic and fry until the butternut is soft and starting to burn.
  2. In a separate container, mix the spices with the yogurt and add the chicken, allow the meat to marinade.
  3. When the pan ingredients are ready, add the yogurt and curry chicken pieces and stir until the chicken is cooked. Leave to simmer while the rice cooks. 

  1. Add rice to a microwave bowl and add enough water so that there is a 3cm gap between rice and water surface. Add salt to taste.
  2. Microwave for 25 minutes checking at 20 minutes.
  3. When the rice is cooked, drain and add the mint and olive oil, stir well and allow to stand for 5 minutes for the mint to spread through the rice.
To Serve
Add the chicken curry to the rice and mix through, serve piping hot and make sure you cooked enough for second helpings!

Bon Apetit!  

Sandy Bigara

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