Packed with taste but better for you than a Ruby Murray. Jamie makes our mouths water with this tantalising Tandoori dish.
4x120g skinless chicken breasts
4 teaspoons tandoori curry paste
250g brown rice
1 small red onion
1 tablespoon white wine vinegar
½ a bunch of fresh mint (15g)
1 fresh red chilli
4 heaped tablespoons natural yoghurt
1 tablespoon black mustard seeds
1 teaspoon cumin seeds
400g ripe mixed-colour cherry tomatoes, on the vine
2 little gem lettuces
4 uncooked poppadoms
Lightly score a criss-cross pattern into both sides of each chicken breast, rub with tandoori paste and a pinch of sea salt, massaging that flavour into the meat, then put aside.
Cook the rice in a large pan of boiling salted water according to the packet instructions, then drain and leave to steam dry in a large bowl.
Peel and halve the red onion, and slice as finely as you can. In a bowl, scrunch it with the vinegar and a pinch a sea salt.
Rip the top leafy half of the mint into a blender, roughly slice and add the chilli, add the yoghurt and the juice of 1 lemon, pour in the liquor from the onion, then blitz until smooth and pour back over the onion. Toast the mustard and cumin seeds in a large non-stick frying pan on a medium-high heat, and add to the dressing.
Dry fry the chicken in one layer for 4 minutes on each side, or until nicely charred, adding the remaining lemon halves alongside when you turn it.
Once done, remove the chicken to a plate, carefully squeeze over the jammy lemon juice, rest for a couple of minutes, then slice.
Halve or quarter the cherry tomatoes and add to the rice bowl. Peel the carrots, and continue to speed-peel into ribbons, adding to the bowl. Pour in the onion and dressing, toss it all together, taste and season to perfection, then pile in the centre of a big platter.
Trim the lettuces, click apart the leaves and arrange around the salad with the slices of chicken.
One-by- one, puff up the dry poppadoms in the microwave for 30 seconds each, then crack and crumble them over the top of the salad and tuck in.
Recipe taken from 'Superfood Family Classics' by Jamie Oliver.