Tandoori turkey and coconut rice
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How to make Tandoori turkey and coconut rice
Yield = 4Prep time: 0:10
Cook time: 0:25
Total time: 0:35
Ingredients
- 300g (1 1/2 cups) jasmine rice
- 150g (1 cup) frozen peas
- 260g (1 cup) low-fat Greek-style natural yoghurt
- 2 tablespoons tandoori paste (see note)
- 8 (about 960g) turkey wings
- 25g (1/3 cup) shredded coconut, toasted
- 2 shallots, trimmed, thinly sliced
- 1 bunch fresh chives, cut into 3cm lengths
- 1/4 cup chopped fresh mint
Method
- Step 1 Cook rice in a large saucepan of boiling water following packet directions. Add the peas in the last minute of cooking. Drain. Return to the pan.
- Step 2 Meanwhile, combine the yoghurt and tandoori paste in a large bowl. Add the turkey and turn to coat. Preheat grill on high. Place the turkey on a baking tray and cook under grill for 3-4 minutes each side or until cooked through.
- Step 3 Add the coconut, shallot, chives and mint to the rice mixture. Divide the rice mixture and turkey among serving plates.
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