A delicious, healthy meal for a hot summer evening. The fresh vegetables provide plenty of vitamins.
Total Time30 minutesmins
Course: Main Course
Keyword: Tandoori Chicken, Vegetable Stir-Fry
Servings: 4
Calories: 360kcal
Ingredients
1tbsptandoori paste
½cuplow-fat plain yoghurt
500gchicken breast filletsliced in strips
250gbutton mushroomsliced
oil spray
1cupfrozen peasthawed
⅓cupchopped fresh mintplus extra, to serve
1Lebanese cucumberchopped
1tbspchopped red onion
2tomatoeschopped
3cupssteamed basmati rice
⅓cupmango chutney
Instructions
Combine tandoori paste and 2 tablespoons of yoghurt in a large bowl. Add chicken and mushrooms. Stir to combine.
Place a large non-stick frying pan over a high heat. Spray with oil then add half the chicken mixture. Cook for 4-5 minutes, stirring occasionally or until golden and cooked. Transfer to a plate and keep warm. Respray with oil and add the remaining the chicken mixture. Return all the chicken mixture to pan and add peas. Heat through.
Meanwhile, combine chopped mint and the remaining yoghurt in a small bowl. Combine cucumber, onion and tomatoes in a medium-sized bowl. Serve chicken with cucumber mixture, rice, chutney and minted yoghurt. Garnish with extra mint.