Tandoori Chicken Quinoa Bowl Recipe

About this recipe

A vibrant bowl featuring tandoori-spiced chicken served over fluffy quinoa, complemented by roasted vegetables and a tangy yogurt sauce.

Ingredients

• 200G Tumisan Kari Ayam Paste For Chicken Curry, 200G
• - Forest Whole Foods Organic White Quinoa
• NaN Koko Plain Yogurt Alternative
• - PLJ Lemon Juice Original Sharp 500ml
• - Ginger - 100g
• 1 piece Yellow Bell Pepper
• 500 g Planet Organic Courgettes 500G
• 1 L Olive Oil – Organic
• 100 g Wijaya Coriander Seeds 100G
• - Greenfields Black Peppercorns
• 950G Shazans Chicken Breast
• 50G Black Garlic Cloves, 50G
• - Shan Tandoori Masala
• - Tata Salt

Instructions

1. 1. Marinate the chicken with yogurt, lemon juice, tandoori spice mix, minced garlic, and grated ginger for 20 minutes.
2. 2. Cook the quinoa in boiling salted water for 15 minutes until fluffy, then set aside.
3. 3. Preheat the oven to 200°C and roast chopped red bell pepper and zucchini with olive oil, salt, and pepper for 15 minutes.
4. 4. Heat a grill pan and cook the marinated chicken for 10 minutes on each side until fully cooked and slightly charred.
5. 5. Assemble the bowl by placing quinoa as the base, followed by roasted vegetables and sliced tandoori chicken.
6. 6. Garnish with freshly chopped coriander and a drizzle of lemon juice for added zest.
7. 7. Serve warm with a side of tangy yogurt sauce for dipping.