Mexican Chilli Chickpeas
& Rice Salad
Ingredients
- 120g Pure Basmati rice
- 3 tbsps natural yoghurt
- 4 tbsps tikka paste
- 2 large chicken breast, cut into bite size chunks
- 1 tbsp oil
- 1 onion, finely chopped
- 1 clove garlic, crushed
- 1 thumb ginger, grated
- 200g canned chopped tomatoes
- 1 tsp smoked salt
- 2 tbsps water
- A knob of butter
- 1 tsp lemon juice
- 2 tbsps double cream
Methods
Start by mixing the yoghurt and curry paste together. Then, stir through the chicken and leave to marinade for a few minutes.
Heat the oil in a large frying pan and add the onions, garlic, ginger and curry powder. Fry gently for 3- 5 minutes. Add the mushrooms and cook for a further 2 -3 minutes. Then reduce the heat.
Meanwhile heat a griddle pan until hot. Place the chicken pieces in the pan and cook on each side adding sear marks from the hot pan. While this is cooking, cook the rice.
When the chicken is cooked stir into the Mushroom Pilau. Stir in the coriander.
Serve topped alongside the rice with the toasted almonds and a dollop of natural yoghurt if using.
