Indian Tandoori Chicken & Rice

Name: Indian Tandoori Chicken & Rice
Cook time: 30 min
Yield: 4 meals
Ingredients: garlic clove; onion; sweet bell pepper; oil; chicken breasts; salt; black pepper; tandoori paste; coconut milk; water; juice of lime; basmati rice

Ready-made tandoori paste speeds up the preparation of this dish. The chicken and vegetables simmer deliciously in a coconut milk sauce flavored with tandoori. Served with rice.

30 min

Milk-free Gluten-free

Chicken:: 2 garlic clove; 1 onion; 2 sweet bell pepper; 1 tbspoil; 1 pkgchicken breasts; 1 tspsalt; 0.5 tspblack pepper; 1 pkgtandoori paste; 1 pkgcoconut milk; 1 dlwater; 1 juice of lime
Rice:: 1 pkgbasmati rice

1
Pour 6 dl of water into a large pot, add salt, and bring it to a boil.
2
Peel and finely chop the garlic. Peel and slice the onion. Rinse and slice the sweet peppers.
3
Cook the rice according to the package instructions.
4
Heat the oil in a pan over medium to high heat. Add the chicken strips and sauté for about 4–5 minutes, stirring occasionally.
5
Add garlic, onion, and paprika. Sauté briefly. Season with salt, black pepper, and tandoori paste.
6
Pour the coconut milk into the pan, rinse the package with water, and add it to the pan. Bring to a boil and simmer for about 6-8 minutes.
7
Finish the sauce with lime juice.
8
Divide the tandoori chicken onto plates, add rice, and serve. Enjoy your meal!