Turmeric chicken with minty yoghurt & papadums

20 Min
very easy
4 People
Rating starstarstarstarstar
Bright yellow turmeric chicken schnitzels served with rice, apple salsa, papadums and minty yoghurt dressing.
1. Place rice in a saucepan, cover with x 1.5 amount of water (see notes). Cover with a lid, cook over low heat for 10-15 minutes. Remove from heat, stand for 5 minutes. Stir carefully with a fork.

2. Dice tomatoes, apple, capsicum and cucumber (see notes). Toss in a bowl with 1 tbsp olive oil and 1 tbsp vinegar, season with salt and pepper.

3. Heat a large frypan over medium-high heat. Rub schnitzels with oil, 2 tsp turmeric, salt and pepper (see notes). Cook for 3-4 minutes on each side or until cooked through.

4. Chop mint leaves and crush garlic. Mix with yoghurt, 1 tbsp olive oil, salt and pepper to taste (see notes).

5. Serve chicken with rice, salsa, yoghurt dressing and papadums.

Use the rice tub to quickly measure up x 1.5 amount of water.
Keep all salsa ingredients separate or in smaller bowls if kids like to pick from what they like.
Use curry powder instead of turmeric if you prefer.
Blend the mint yoghurt for a smoother texture. Or add mint leaves to salsa and serve with garlic or plain yoghurt.
Basmati rice, 300g
Tomatoes, 2
Red apple, 1
Green capsicum, 1
Lebanese cucumber, 1
Chicken schnitzels, 600g
Mint, 1 bunch
Garlic, 1 clove
Chobani yoghurt, 1 tub (170g)
Papadums, 1 bag

Olive + oil for cooking, salt, pepper, vinegar (red or white wine), turmeric (see notes)