John Myers
Spicy Tandoori Chicken with Vegetable Rice
The perfect spicy tandoori chicken with vegetable rice recipe with a picture and simple step-by-step instructions.
- 2 Piece Chicken breasts
- 1 Cup Basmati rice
- 1 tbsp Tandoori paste
- 4 Piece Fresh spring onions, sliced
- 1 Piece Fresh peppers, finely chopped
- 4 Pcs. Small peppers, cut into rings
- 3 tbsp Red lenses
- 3 tbsp Frozen peas
- 1 tbsp Garam Marsala
- 1 tsp Salt. pepper
- 1 tbsp Honey
- 100 ml Coconut milk
- 1 tbsp Balsamic vinegar
- Oil for frying
- Lemon juice
- Cut the chicken breasts into thick strips. Spread the Garam Marsala, salt and pepper on the cutting board and turn the meat in it.
- Heat 2 cups of water with a little salt. When the water is boiling, add the rice, put the lid on and simmer over a low heat for about 12 minutes. Halfway through the cooking time, add the red lentils and the peas in the last 2 minutes.
- In the meantime, heat a pan with a little oil. Fry the chicken on all sides, about 3 minutes in total. Add the peppers, paprika and spring onions and fry for 5 minutes. Pour balsamic vinegar and honey over it, turn off the heat and simmer with the remaining heat. Swing from time to time.
- Put the tandoori paste in a small saucepan. Heat the saucepan and deglaze the paste with the coconut milk. Turn off the heat, season the paste with salt, pepper and a little lemon juice.
- Arrange everything nicely together and enjoy. Good Appetite!!
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