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Tandoori Chicken Stir-fry

[AD]@tildarice have asked me to come up with a 15 minute recipe using their amazing Tilda Wholegrain Basmati Rice. Here is my first quick meal, which is utterly delicious, while still being healthy and a source of fibre. If you open my store cupboard you will always find a selection of these fabulous pouches, I find them so useful and add them to many of my favourite recipes for an authentic flavour, taste and texture. Who’s going to try this one?

Cooking Time - 15 minutes

Serves 2



1 heaped tablespoon natural yogurt

1 clove garlic - crushed

1 teaspoon grated ginger

3 teaspoons Tandoori spice mix

Juice of half a lemon

450g chicken breast fillets - sliced 6x3 cm strips

1 onion - finely sliced

2 cloves garlic - crushed

2 teaspoons grated ginger

1 red chilli - finely chopped

160g sugar snaps

1 teaspoon cumin

Juice of 1/2 a lemon

8 cherry tomatoes - halved

1/2 small bunch fresh coriander - chopped

1 pouch of Tilda Wholegrain Basmati Rice


Preheat the oven to 210 degrees.

Mix the marinade ingredients in a bowl and coat the chicken in the marinade. Place on a baking tray, drizzle with oil, season and roast for 10 minutes.

Sauté the onion, garlic, ginger and chilli until soft. Add the sugar snaps, cumin and lemon juice and cook for 3 minutes. Throw in the tomatoes, along with the chopped coriander. Stir in the rice and warm through. Remove the chicken from the oven and add to the rice. Finish with fresh coriander.


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