Wash, prep and cut your chicken, Marinade and leave for a couple of hours / overnight
Airfry / Oven bake at 180 C for 25 mins, keep basting, or pan fry for 15 mins on medium heat
Prep the rice by washing your basmati, then in a pot bloom your spices in oil for a couple of mins. Then mix in your rice grains and cook for 7-10 mins.
Add boiling kettle water until it’s just above the rice line (just about covers the rice). Cover with plastic bag / foil, lid and steam on medium - low heat for 15 mins, don’t open the lid, just once to check it’s cooked through
For the sauce, blend your fresh ingredients and then mix in your yoghurt / mayo
Cut up your salad and prep fresh!
