What You'll Need:
- 1 onion
- 20g ginger
- 5g curry leaves
- 150g brown basmati
- Indian spice mix (cumin, coriander, garam masala, turmeric)
- 2 free-range chicken breast fillets
- 250g asparagus
- 100g beetroot
- 100g Greek yoghurt
- Prepare ingredients Preheat oven to 180C. Line a baking tray with baking paper and place in oven to heat up. Finely chop the onion. Peel and thinly slice the ginger.
- Start pilaf Heat 2 tsp oil in a medium saucepan over medium heat. Cook the onion and curry leaves (including stalks), stirring, for 7 mins or until the onion softens. Be careful that the onion does not turn golden. Add the rice and ginger and stir until the rice is well coated.
- Add water Add 375 ml (1 1/2 cups) water and season with salt. Bring to the boil. Cover and reduce heat. Cook for 12 mins or until water has absorbed and rice is tender. Remove from heat and stand for 6-8 mins to steam. Fluff up grains.
- Season chicken Meanwhile, place spice mix on a plate. Season with salt and pepper. Roll chicken breasts in spices until evenly coated. Trim woody ends of asparagus and cut into thirds, halving any thicker pieces.
- Cook chicken and veggies Heat a chargrill or large frypan over medium heat and lightly spray with oil. Cook the chicken for 3 mins each side then transfer to warmed baking tray. Bake in the oven for 8-10 mins until the chicken is cooked through. Cook asparagus in the same pan for 6-8 mins turning, until tender, adding 1-2 tbs water, if necessary to help cooking process.
- Make raita Meanwhile, peel and coarsely grate the beetroot into a bowl. Stir through the yoghurt and season. Thickly slice the chicken and serve with the asparagus, spiced rice and beetroot raita.
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