- 120g Tilda Wholegrain Basmati Rice
- 2 chicken breasts, sliced
- 2 tbsp natural yoghurt
- 1 large heaped tbsp curry paste (we recommend a Mild Curry or Tandoori Paste)
- 1 tbsp vegetable oil
- 1 tsp mild curry powder or garam masla
- 1 onion, thinly sliced
- 1 thumb ginger, finely grated
- 1 clove garlic, crushed
- 100g mushrooms, sliced
- Large handful fresh coriander, chopped
- Small handful toasted flaked almonds
- Large dollop of natural yoghurt (optional)
Tandoori Chicken with Mushroom Pilau
Tandoori Chicken with Mushroom Pilau
30 min
Try swapping your usual basmati rice for brown basmati! It'll add a lovely nutty flavour and texture to your dishes, plus it's full of nutrients and natural fibre perfect for healthy menu options.
Ingredients
Method
Prepare
Mix the yoghurt and curry paste together and stir through the chicken. Leave to marinade for a few minutes.
Cook
Heat the oil in a large frying pan and add the onions, garlic, ginger and curry powder. Fry gently for 3- 5 minutes. Add the mushrooms and cook for a further 2 -3 minutes.
Cook the Tilda Wholegrain Basmati Rice as per the instructions on the pack, then add to the mix. Stir, reduce the heat and keep warm.
Meanwhile heat a griddle pan until hot. Place the chicken pieces in the pan and cook on each side adding sear marks from the hot pan.
When the chicken is cooked stir into the Mushroom Pilau. Stir in the coriander.
Served topped with the toasted almonds and a dollop of natural yoghurt if using.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
