British Adventures in Low-Carb Cooking

Tandoori Chicken, Pilau Caulirice & Garlicky Green Beans

September 18, 2019

Tandoori Chicken, Pilau Caulirice & Garlicky Green Beans

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I’ve been looking forward to cooking this for weeks now; it really didn’t disappoint and works very well as a ‘fake-away’.

I’ve given proportions for one serving, but multiply up to make more. The chicken should keep in the fridge for a few days so could easily do multiple meals/lunches if required.

 

Tandoori Chicken, Pilau Caulirice and Garlicky Green Beans

September 18, 2019
: 1
: 20 min
: 40 min
: 1 hr
: Easy

11 g carbs, 50 g protein /serving

By:

Ingredients
  • 175 g Chicken Thigh (skin on)
  • 1 tsp Greek / Natural Yogurt
  • 0.5 tsp Tandoori Spice
  • 150 g Cauliflower Rice
  • 0.5 tsp Turmeric
  • 0.5 tsp Cumin
  • 1 tsp Garlic Powder
  • 1 tbsp Ghee
  • 1 tsp Butter
Directions
  • Step 1 Mix the tandoori spice, yogurt and a pinch of salt in a bowl. Add the chicken thigh and stir to coat. Cover and set to one side to marinate for 20 mins.
  • Step 2 Preheat your oven to 180 C. When the chicken is ready, bake in the centre of the oven for 40 minutes.
  • Step 3 Once cooked, remove the chicken from the oven and set to one side to rest.
  • Step 4 Cook the cauliflower rice as per packet instructions (I microwave for 2.5 mins).
  • Step 5 Heat the ghee in a small frying pan, adding the cumin, turmeric and half of the garlic powder.
  • Step 6 Add the cauliflower rice and stir fry thoroughly until dry and well-coated. Add salt to taste and set to one side.
  • Step 7 Cook the green beans (again, I like to microwave for 2 mins), add the butter and remaining garlic and stir well to cost.
  • Step 8 Serve the ‘rice’ and beans along with the chicken, topping with any meat juices.

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