MILD INDIAN CHICKEN

1. Combine yoghurt, spices and garlic in a bowl. Add chicken, season with salt and set aside.

2. Place rice in a saucepan, cover with x 1.5 amount of water. Cover with a lid, cook on lowest heat for 10-15 minutes. Remove from heat.

3. Halve cherry tomatoes, slice beans into 3cm lengths.

4. Dice radishes and cucumber, chop mint leaves. Toss with yoghurt and vinegar. Season with salt and pepper, set aside.

5. Heat a large pan with oil over medium-high heat. Remove chicken from marinade (reserve marinade) and add to pan along with curry leaves, cook for 4-5 minutes. Add tomatoes and beans with 1/4 cup water and any remaining marinade. Simmer for 5-6 minutes or until chicken is cooked through.

6. Serve Indian chicken with rice, salad and papadums.

Tip!
Leave mint out of salad and serve on the side.
Add 1 tbsp grated ginger for extra flavour.

1/2 tub natural yoghurt
2 tsp ground cumin
2 tsp ground turmeric
2 garlic cloves, crushed
600g diced chicken breast

300g basmati rice

1 punnet cherry tomatoes
250g green beans

salad
1/3 bunch radishes
1/2 continental cucumber
1/2 packet mint
1/2 tub natural yoghurt
1/2 tbsp white wine vinegar

1 tbsp oil, for cooking
1 frond curry leaves

1 bag mini papadums
salt and pepper, for seasoning