There's something so comforting about Indian cuisine. The complex, layered flavours along with cooling yogurts, tender rice and flavour-packed chutneys are the stuff of dreams. We've created a fast and simple version of one of our favourites. We hope you love it as much as we do!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Brown Mustard Seeds(ContainsMustard/Moutarde)
Traditional Tandoori Masala(ContainsMustard/Moutarde, Sulphites/Sulfite)
Cashews, chopped(ContainsTree Nut/Noix, Peanut/Cacahuète)
Salt and Pepper*
Preheat the oven to 400°F (to roast cauliflower and bake chicken). Start prepping when the oven comes up to temperature! Note that chicken will be added to the other side of the cauliflower baking sheet (used in Step 1) in Step 3! Wash and dry all produce.* In a medium pot, add 1 1/2 cups water (dbl for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, cut cauliflower into bite-sized pieces. On one side of a parchment-lined baking sheet, add cauliflower, 1/2 tbsp masala (dbl for 4 ppl) and 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Toss together. Roast in middle of oven, until tender, 28-30 min.
Meanwhile, to boiling water, add rice. Reduce the heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min. Meanwhile, zest, then juice half the lime (1 lime for 4 ppl). Cut remaining lime into wedges. In a medium bowl, combine half the yogurt, half the lime zest, 1/2 tbsp masala (dbl for 4 ppl) and 1 tbsp oil (dbl for 4 ppl).
Pat chicken dry with paper towel, then cut into 1/4-inch wide strips. To medium bowl with yogurt, add chicken. Season with salt and pepper. Stir to coat. Arrange chicken onto baking sheet with cauliflower. Bake in middle of oven, until chicken is cooked through, 14-16 min. (TIP: Cook to a min. internal temp. of 74°C/165°F, as size may vary.**) (NOTE: For 4 ppl, use another parchment-lined baking sheet for chicken.)
Meanwhile, cut tomatoes into 1/4-inch pieces. Peel, then cut shallot into 1/4-inch slices. Roughly chop cilantro. Heat a small pan over medium-high heat. When the pan is hot, add 1/2 tsp mustard seeds (dbl for 4 ppl). Cook, swirling the pot occasionally, until seeds toast, 1 min. (TIP: You will hear the seeds pop, which means they are toasting!)
To pan with seeds, add 1 tbsp oil (dbl for 4 ppl) then shallots. Cook, stirring often, until softened, 2-3 min. Reduce heat to medium-low. Add tomatoes, brown sugar and 1/4 cup water (dbl for 4 ppl). Cook, stirring often, until saucy, 6-8 min. Remove pan from heat. Add 1 tsp lime juice (dbl for 4 ppl), then season with salt and pepper. In a small bowl, mix remaining yogurt, half the cilantro and 1 tbsp lime juice (dbl for 4 ppl). Season with salt and pepper.
To rice, stir in cashews, remaining cilantro and remaining lime zest. Season with salt. Divide rice, chicken, cauliflower, chutney and cilantro yogurt-mixture between plates. Squeeze over a lime wedge, if desired.