you could easily do this in the thermomix but mine is in hospital at the moment... *sob*
this was based on a few of Jamie Oliver's recipes and is very quick and easy
2 chicken breasts, cut into 1cm slices
2 tab tandoori paste
4-6 tabs plain full fat yoghurt
1 tin coconut cream
1 red capsicum, cut into 2" pieces
3-400g pumpkin, peeled and thinly sliced
salt to taste
frozen peas (around 1 cup)
vegies of your choice - we had cauliflower and snow peas
coriander, chopped to serve
mix tandoori paste and yoghurt and mix chicken through well. leave to marinade for up to 8 hours - i only did 5 minutes and that was fine though longer would be better!
cook chicken on BBQ grill. toss capsicum and pumpkin in a splash of olive oil and grill
add remaining marinade to coconut cream in small saucepan. add salt to taste and stir well. bring to the boil and reduce ot simmer. cook until all other ingredients are done and sauce has thickened
cook rice by absorption method, adding peas
steam vegies (i did mine over the rice, adding the cauli half way through and the snow peas when the rice was done and sitting)
serve with the sauce drizzled over and sprinkled with coriander
Yum that looks delicious
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