Tandoori-Spiced Chicken Breasts
with Toasted Almonds
Cooking time
25 minutes
Servings
2/4
Calories
510 /serving
On top, a scattering of pan-toasted almonds bring a finishing crackle to this Indian-themed supper. Below, a swirl of yogurt spiked with lime and garlic provides a creamy base. In between, you’ll be devouring yogurt-marinated chicken breasts, with Asian greens and roasted carrots on the side.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 300g Nantes carrots
- 15ml Minced garlic
- 1 Lime
- 225g Asian greens (yu choy or gai lan)
- 25g Almonds
- 100g Greek yogurt
- 12g Tandoori Trip spices (garlic purée, sea salt, paprika, ginger purée, coriander, Kashmiri chili powder, cumin powder, mint flakes, turmeric, black peppercorn, fennel seeds, coriander seeds, cinnamon, star anise, cumin seeds)
Contains: Sesame, Soy, Sulphites, Wheat
You will need:
Large pan (non-stick if possible)
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
21 g
Saturated Fat
3 g
Sodium
620 mg
Total Carb
29 g
Sugars
10 g
Protein
51 g
Fibre
9 g
Preparation
Roast the carrots
- Preheat the oven to 450°F.
- Halve the carrots lengthwise (quarter if large).
- On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P.
- Roast, flipping halfway, 18 to 22 min., until tender.
Marinate the chicken
- Meanwhile, juice the lime.
- Pat the chicken dry; season with S&P.
- In a large bowl, combine ½ the yogurt, ½ the lime juice and all but a pinch of the remaining spices.
- Add the chicken; toss well.
Toast the almonds
- Heat a large, dry pan (non-stick if possible) on medium.
- Add the almonds (roughly chop if whole) and toast, stirring occasionally, 2 to 3 min., until lightly browned and fragrant.
- Transfer to a small bowl and reserve the pan.
Cook the chicken
- Remove the chicken from the marinade, discarding the marinade.
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through.
- Transfer to a cutting board and let rest before slicing. Wipe out and reserve the pan.
Cook the yu choy
- Meanwhile, remove the bottom ½ inch of the yu choy stems; halve crosswise.
- In the reserved pan, heat a drizzle of oil on medium.
- Add ¾ of the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the yu choy and sauté, 2 to 3 min., until beginning to soften.
- Add 2 tbsp water (double for 4 portions) and cook, partially covered, 2 to 3 min., until tender; season with S&P.
Make the yogurt sauce & serve
- In a second small bowl, combine the remaining yogurt, garlic, lime juice and spices, and S&P.
- Divide the yogurt sauce between your plates and spread out in a circular motion.
- Top with the yu choy, carrots and chicken.
- Garnish with the almonds. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
