Chargrilled Indian Chicken

Nutrition per serve

Ingredients

• 150g basmati rice
• 1pcs tomato
• 1pcs Lebanese cucumber
• 2pcs spring onion
• 1bunch coriander
• 1pcs lemon
• 50g Indian butter curry paste
• 300g free-range chicken thigh fillets
• 20g butter
• 3ml sugar

Method

1. Step 1 — Cook rice
   Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to the boil. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
2. Step 2 — Prep ingredients
   Meanwhile, chop the tomato. Halve the cucumber lengthwise, scrape out the seeds using a teaspoon, then thinly slice. Thinly slice the spring onions. Pick the coriander leaves, then finely chop the stems. Juice half the lemon*.
3. Step 3 — Prep chicken
   Melt 20g butter in a separate small saucepan over medium heat. Remove from the heat, stir in the curry paste and season with salt and pepper. Transfer the curry paste mixture to a large bowl. Lightly score the smooth side of the chicken, add to the curry paste mixture and turn to coat.
4. Step 4 — Chargrill chicken
   Heat a chargrill pan over high heat until hot. Reduce the heat to medium-high and cook the chicken, turning regularly, for 8-10 mins until cooked through.
5. Step 5 — Make kachumber
   (See cooking tip.) Combine 1 tbs lemon juice and ½ tsp sugar in a large bowl and season with salt and pepper. Add the tomato, cucumber, spring onion and coriander and toss to combine.
6. Step 6 — Get ready to serve
   Fluff the rice with a fork. Divide the rice and chicken among plates. Serve with the kachumber.

Allergens

Milk, Cashew