Chicken In Spiced Yoghurt

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12 Ingredients

Number of servings

4

2 long green chillies, finely chopped
2 cup green beans, steamed (to serve)
1/2 bunch coriander, stems and roots finely chopped (leaves picked and reserved for garnish)
4 small chicken breast fillets
2teaspoons ground cumin
2teaspoons ground paprika
2teaspoons ground coriander
1/2 lemon, zested, juiced
1 1/2 cup brown basmati rice
2 large garlic cloves, crushed
1tablespoons vegetable oil
1 cup coconut yoghurt

Method

Step 1 of 5

Cut each chicken fillet through the centre to make 2 thin fillets. Place in a non-metallic shallow dish.

Step 2 of 5

Combine coriander stems and roots with chilli, spices, garlic, zest, lemon juice and yoghurt in a bowl. Pour over chicken and turn pieces to coat. Cover with plastic wrap and chill for 30 minutes or overnight.

Step 3 of 5

Meanwhile, cook rice as per packet instructions. Keep warm.

Step 4 of 5

Heat oil in a large non-stick frying pan over medium-high heat. Remove chicken from marinade, allowing excess to drain. Add to pan, in batches, and cook for 4 minutes on each side or until golden and cooked through.

Step 5 of 5

Fluff rice with a fork. Serve with chicken and beans, and garnish with reserved coriander leaves.