Home Recipes Green Chilli Chicken

Green Chilli Chicken

  • 0 - 30 Minutes
  • Easy
  • Serves 2

Ingredients

Method

1 pouch Tilda Lime & Coriander rice
2 x 175g skinless chicken breasts, cut into thin strips
15g ghee or unsalted butter
200g fresh spinach
1 lime, cut into wedges

For the marinade

1 x whole green chilli, roughly chopped
2 tsp ground garam masala
1/2 tsp ground turmeric
1 tsp ground ginger
2 garlic cloves, peeled
60g full fat natural yoghurt
  1. Make the marinade by blending together the green chilli, garam masala, turmeric and ginger with the garlic and yoghurt in a small food processor until smooth. If using a pestle and mortar, add the yoghurt at the end, once the chilli and garlic have turned to a paste
  2. Pour into a bowl with the chicken and, using a spoon, coat the meat completely
  3. Heat the ghee in a non stick frying pan and fry the chicken over a low heat for 5 minutes each side
  4. Meanwhile heat the Tilda Lime & Coriander rice according to pouch instructions
  5. Place the hot rice in a bowl, add the spinach and toss until wilted
  6. Serve the fried green chilli chicken on top of the rice with a wedge of lime