Note: (this is a healthy version as it has fewer ingredients)
Method 1. Drain and Crush chickpeas in a small bowl 2. Put potatoes on 3. Cut chicken into medium sized strips 4. Cook chicken pieces with the oil in a large frypan over a medium heat for 3-5mins or until brown. 5. Place chicken on plate and move aside 6. Heat remaining oil on frypan with ginger and tandoor paste stir for a minute 7. Return chicken to pan 8. Remove heat and add stock 9. Stir the ingredients 10. Turn heat off and add chickpeas 11. Move from heat and leave coved for 10 minutes 12. Stir yogurt into butter chicken mixture and stir 13. Serve with potatoes.
Equipment Small bowl Plate Large saucepan Wooden spoon Spatula Medium sized bowl Fork Spoon Knife
Ingredients 2 ts of canola oil 2 tbs of tandoori paste 1 tbs of fresh ginger-finely grated 1/3 cup of caned chickpeas 1/4 cup of plain yogurt of coconut cream cup of chicken stock 300g of chicken beast fillet
Time Cooking time- 32 mins Preparation 8 mins Serving time - 2 mins Rice Cooking times: White Rice: 18 to 25 minutes Brown Rice: 30 to 40 minutes Wild Rice: 45 to 60 minutes Serves 2
Evaluation Positives Minus Improvements It looked and turned out how I wanted it to which was good but there could have been more improvements. It tasted and looked how I wanted it to but it could have looked better. I had made an improvement in cooking the chicken as it was my first time. It was able to serve two people as expected but maybe a little more for extras might be Needed- just in case
I over cooked the chicken so it didnt turn out how I wanted to. It wasnt sweet it was spicier than I expected and would have wanted it to. I wouldnt have enough time to make rice so I need to change that to something more approachable and achievable. I could have possibly pre chopped and prepared the I have added coconut cream for sweetness to the recipe as it was too spicy. I might change the rice to something easier or something im familiar with cooking as I have never cooked rice before.
Overall my recipe went quite well the only problem was that it wasnt sweet enough so I have added coconut cream to the recipe which has made it sweeter but it has now lost a bit of the spice. So I am now doing half chicken stock and half coconut cream and keeping the Yogurt as it makes it thicker.
vegetables the night before which would have saved me time to cook.