ingredients
10 chicken portions
2 tbsp sunflower oil
2 tsp lemon juice
300ml (10 fl oz) natural low-fat yoghourt
45g (1.5 oz) tomato puree
10 garlic cloves
1 tsp curry powder
2 tbsp tandoori powder
1 tsp turmeric
990g (2lb 3oz) brown rice
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method
- Mix oil and lemon juice. Add yoghourt, tomato, garlic, curry powder,
tandoori powder, turmeric and mix well.
- Cut chicken portions across, coat in sauce and marinate for 12 hours
in fridge.
- Line a baking tin with chicken pieces and bake at (180°C, 350°F, Gas mark 4)
for 45 minutes. Brown under a grill.
- Serve on a bed of boiled brown rice.
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