0:10

To Prep

0:25

To Cook

9

INGREDIENTS

EASY

DIFFICULTY

4

SERVINGS

AVG RATING

( Members)

Tandoori turkey and coconut rice

Ingredients
    • Method
    • Notes
    1. 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.

    2. 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.

    3. Step 3

      Add the coconut, shallot, chives and mint to the rice mixture. Divide the rice mixture and turkey among serving plates.

    If you want this recipe to be gluten free, use gluten-free tandoori paste.

    Cook's tip: You'll find the turkey wings in the fresh poultry section at Woolworths. They're available in two varieties - mid section and top section. You can use either for this recipe.

    With a twist: Teriyaki turkey & sesame rice: Omit the yoghurt, tandoori paste and mint. In step 2, toss the turkey in 250ml (1 cup) teriyaki marinade. Replace the coconut with 40g (1/4 cup) sesame seeds.

    For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.

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