Tandoori chicken with rice and green beans
Flavorful tandoori chicken served with string beans and basmati rice. The Greek yogurt adds a surprising touch of sourness.
Tandoori chicken takes its name from the tandoor, an Asian clay oven in which the chicken is traditionally roasted. For this recipe, we don't use an oven, but prepare the dish in a pan. This tandoori chicken is served with string beans and basmati rice. The Greek yogurt in this dish adds a surprising touch of sourness.
Preparation
Cut the chicken fillet into 2 cm cubes and marinate them for 15 minutes with Tandoori Chicken Mix.
Rinse the rice and cook it according to the package directions, then drain. Peel and finely chop the garlic. Finely chop the parsley.
Heat the sunflower oil in a pan and fry the chicken for 4 minutes, or until golden brown. Add the tomato paste and garlic, cook for 2 minutes over medium heat, then add the yogurt. Stir well and simmer for another 3 minutes.
Meanwhile, bring a pan of water to a boil and cook the green beans for 2 minutes, or until al dente. Drain the green beans.
Serve the tandoori chicken with the rice and green beans. Garnish with parsley.
Variatietip
Vervang voor de vegetarische optie de kip door tofu blokjes, bak deze voor 4 minuten goudbruin en voeg hier vervolgens de Mix voor Kip Tandoori aan toe.
Ingredients
- 500 g kipfilet
- 1 zakje Mix voor Kip Tandoori
- 400 g basmatirijst
- 1 teen knoflook
- 2 takken platte peterselie
- 1 el zonnebloemolie
- 70 g tomatenpuree
- 200 g Griekse yoghurt, 10% vet
- 250 g voorgesneden snijbonen
