- 30 ml / 2 tbsp vegetable oil
- 2 small onions, cut into wedges
- 2 garlic cloves, sliced
- 4 skinless, boneless chicken breast portions, cut into cubes
- 100 ml / 3½ fl oz / ⅓ cup water
- 300 g / 11 oz jar tandoori sauce
- salt and ground black pepper
- coriander (cilantro) sprigs, to garnish
- 5 ml / 1 tsp ground turmeric
- 350 g / 12 oz / 1⅔ cups basmati rice
You will find jars of ready-made tandoori sauce in large supermarkets.
- Heat the oil in a flameproof casserole. Add the onions and garlic, and cook for about 3 minutes, or until the onion is beginning to soften, stirring frequently.
- Add the cubes of chicken to the casserole and cook for 6 minutes. Stir the water into the tandoori sauce and pour it over the chicken. Bring to the boil, then reduce the heat and simmer for 10 minutes, or until the chicken pieces are cooked through and the sauce is slightly reduced and thickened.
- Meanwhile, bring a large pan of lightly salted water to the boil, add the turmeric and rice, and bring back to the boil. Stir once, reduce the heat to prevent the water from boiling over, and simmer the rice for 12 minutes, or according to the time suggested on the packet, until tender.
- Drain the rice well and serve with the tandoori chicken on warmed individual serving plates, garnished with sprigs of fresh coriander.