Creamy saffron yogurt
This creamy dessert is called shrikhand and is a must in many Indian houses on the west coast. It's a whole lot healthier than most Indian desserts - dig in!
Rice & peas with mango chicken
- Preparation and cooking time
- Prep:
- Cook:
- Plus marinating
- Easy
- Serves 4
Skip to ingredients
- 6 tbsp mango chutney
- zest and juice 2 limes
- 4 skinless chicken breasts
For the rice and peas
- 4 tbsp olive oil
- 1 onionchopped
- 2 garlic clovescrushed
- 200g long grain rice
- 400g can kidney beandrained and rinsed
- 400g can black-eyed beandrained and rinsed
- 500ml vegetable stock
- 1 thymesprig, leaves stripped
- 175g frozen petits pois
- 200ml reduced-fat coconut milk
Nutrition: per serving
- kcal702
- fat20g
- saturates7g
- carbs86g
- sugars19g
- fibre11g
- protein50g
- salt2.55g
Method
step 1
Make the rice and peas: heat 2 tbsp oil in a large frying pan, then fry onion for 5 mins. Add the garlic, then stir in the rice. Cook for 1 min more. Add the beans, pour in the stock and coconut milk and season well. Bring to the boil, cover, then simmer gently for 25-30 mins or until the rice is just cooked. Add the thyme and petit pois for the final 3 mins of cooking, then fluff up with a fork.
step 2
Meanwhile, mix the mango chutney, lime zest and juice and remaining olive oil, then season well. Heat a griddle or frying pan, brush a little of the mix over the chicken breasts, then cook for 5 mins each side until charred and cooked through. Once done, set aside to rest for a few mins while you heat the rest of the mango mix in the pan. Serve the rice and peas with a chicken breast and spoonfuls of tangy mango sauce.
