This is a milder dish...if you want more heat, add chilli in with the veg.
Tandoori Chicken Risoni2 garlic cloves
1 red or brown onion, quartered
1 red capsicum, seeded & quartered
1 green capsicum, seeded & quartered
(Optional - chopped chilli)
2 chicken breasts, cut into large bite size or thick strips
Handful continental parsley (or coriander if you like the stuff
)
1 tsp. TM vegetable stock
250g Risoni
200g boiled water
1 tin diced tomatoes
1/3 cup tandoori paste (I use Pataks)
Sour cream
Salted cashew nuts
The ChickenIn a glass dish, mix tandoori paste & 2 dessert spoons sour cream together.
Mix through chicken, and leave in fridge for 30 mins if you have the time.
Add the garlic, onion, capsicums, parsley & chilli if using, and chop 2 seconds, speed 5.
Scrape jug and add 20g oil. Cook 5 minutes, 100c,
speed 1, MC off.
Add all the chicken & tandoori mix into jug, cook 2 minutes, 100c
speed 1.
Add tinned tomatoes, Risoni, TM stock & boiled water. Cook 5 minutes, 100c
speed 1, MC on.
Add a good handful cashews, and cook a further 5 minutes, 100c
speed 1.
Check chicken is cooked, if not, add a couple more minutes cooking time.
Serve with a good dollop of sour cream to mix through, and chopped spring onions if you wish.
