serves / makes 4
15 prep time
15 mins cooking time


A lighter alternative to the traditional curry, this makes a tasty dinner without the calories. Leftovers can easily be refrigerated for lunch the next day.


  • 2 tablespoons gluten free tandoori powder
  • 200g soya natural yoghurt, plus 1 tablespoon for garnish
  • 400g chicken breasts, diced
  • 200g basmati rice
  • 1 teaspoon gluten free turmeric
  • 1 onion, finely chopped
  • 4 tomatoes, diced
  • 1 small cucumber, diced
  • 3 tablespoons lime juice
  • 1 teaspoon brown sugar
  • 3 teaspoons coriander leaves


  1. Mix the tandoori powder and yoghurt in a plastic container, add the chicken pieces and stir until fully coated
  2. If you have the time, cover and marinade in the fridge for a couple of hours
  3. Preheat the oven to 220 oC and bake the chicken for 20 minutes
  4. Boil the basmati rice with the turmeric for 12 minutes and drain well
  5. Mix the onion, tomatoes and cucumber together in a medium bowl
  6. Stir the brown sugar into the lime juice and pour over the vegetables
  7. Add the basmati rice into the vegetables and mix well
  8. Plate up the rice salad, top with the chicken, drizzle some natural yoghurt over the top and sprinkle with the coriander leaf

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