Turmeric Chicken and Roasted Red Pepper Rice

Print Recipe

Turmeric Chicken and Roasted Red Pepper Rice Yum

Course

Main Dish

Cuisine

Asian, Chicken, Curry, Fakeaway, Indian, Meat, Oriental, Rice

Keyword

Chicken, Curry, Indian

Prep Time

15 Minutes

Cook Time

30 Minutes

Servings

People

Ingredients

• 1 tsp turmeric
• 2 tsp mixed herbs
• Pinch of chilli flakes
• 1 tbsp ½olive oil
• 240 g chicken breast skin removed
• 250 g bag of steamed basmati rice
• 285 g jar roasted/chargrilled peppers drained well
• Handful of fresh mint
• Handful of fresh coriander
• 1 lemon
• 100 g natural yoghurt

Course Main Dish Cuisine Asian, Chicken, Curry, Fakeaway, Indian, Meat, Oriental, Rice Keyword Chicken, Curry, Indian Prep Time 15 Minutes Cook Time 30 Minutes Servings People Ingredients 1 tsp turmeric 2 tsp mixed herbs Pinch of chilli flakes 1 tbsp ½olive oil 240 g chicken breast skin removed 250 g bag of steamed basmati rice 285 g jar roasted/chargrilled peppers drained well Handful of fresh mint Handful of fresh coriander 1 lemon 100 g natural yoghurt

Instructions

1. Chop chicken into bite size pieces and Place in a bowl.
2. Add the turmeric, mixed herbs, 1 tbsp olive oil, salt, pepper and chilli flakes and rub well into the chicken. Leave to marinade for as long as possible.
3. Preheat the oven to 200C (180C Fan).
4. Place the chicken in an oven proof dish and squeeze over the juice of half a lemon and drizzle with ½ tbsp. olive oil.
5. Place in the oven for 20 minutes until cooked through and tender.
6. Cook the rice according to the packet instructions.
7. Place the rice in a bowl and add the chopped mint, coriander, the peppers and season with salt, pepper and a squeeze of lemon juice.
8. Serve the rice with the chicken and garnish with a little more of the herbs and yoghurt

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