Post on 20-Jul-2020
Serves: 4 Prep time: 15 mins Cooking time: 20 mins
INGREDIENTS
Large brown onion, finely chopped
2 Tablespoons tandoori paste
600g Chicken breast fillets, excess fat trimmed,
cut into 2cm pieces
400g Chopped tomatoes
½ Cup chicken stock
70g (1/4 cup) natural yoghurt
75g baby spinach leaves
Serve with cooked rice
GARNISH
Chopped Lebanese cucumber, to serve
Fresh coriander leaves, to serve
Fresh chilli
Wedges lime
Easy Tandoori Chicken
METHOD
1. Heat a non-stick fry-pan over medium-high
heat. Spray with oil and add chicken. Cook,
remove and set aside.
2. Wipe pan and spray with oil again. Cook
onion, stirring, for 3 minutes or until golden.
Add 2 tablespoon tandoori paste and cook,
stirring, for 1-2 minutes. Add tomatoes and
stock cook together for a few more minutes.
Add the partially cooked chicken and cook,
stirring together. Reduce heat to low and
simmer for 5 – 10 minutes.
3. Stir in the yoghurt and spinach. Divide the
rice and chicken mixture among serving
plates. Top with cucumber, coriander, fresh
chilli and lime.
4. Serve with pappadums.
Serves: 4 Prep time: 10 mins Cooking time: 5 mins INGREDIENTS
2 X Pho soup packets (Coles or Woolworths)
300g Beef, sliced wafer thin
450g Rice noodles
TO SERVE
1 Cup (80g) bean sprouts
1 Long red chilli, seeds removed, thinly sliced
1/3 Cup fresh basil leaves, to serve
1/3 Cup fresh mint leaves, to serve
1/3 Cup coriander leaves, to serve
Sriracha sauce (hot sauce)
Hoisin sauce
Lime to serve
METHOD
1. Place stock in a saucepan and bring to the
boil.
2. In a large pot of water, cook rice noodles
according to package instructions. Rinse
under cold water to prevent them sticking
together.
3. Divide the noodles among warmed soup
bowls, then top with the raw thinly sliced
beef fillet. Pour over the hot soup mixture
(the heat will gently cook the meat) and
top with the bean sprouts. Serve
garnished with chilli and fresh herbs.
4. Add sriracha sauce and hoisin as an
additional accompaniment
Heart – Warming Easy Pho Soup