Chicken Tandoori Risotto

Chicken Tandoori Risotto

Ingredients
Serves: 4 

  • 2 cups of uncooked arborio rice
  • I large garlic clove chopped
  • 1 small onion finely chopped
  • 1 tbsp (15ml) oil
  • 100g shredded roast chicken
  • 1 Tbsp Sherwoods Tandoori Paste
  • 2 Tbsp Weight Watchers Light Sour Cream
  • 1 Tbsp freshly chopped parsley
  • 6 cups (1.5L) Massel chicken stock (made from Stock cubes)
  • Fresh parmesan cheese for garnish.
  • Salt and Pepper

Directions
Prep:15min  ›  Cook:30min  ›  Ready in:45min 

  1. Fry the garlic and onion in the oil. Add the arborio rice and stir onion and garlic through.
  2. Add some chicken stock. Enough to make a thick mixture. Stir until dissolved and add more and keep repeating until the risotto is soft enough to eat or the way you want it.
  3. Add the shredded chicken, tandoori paste and sour cream. Stir to mix the flavours through. Add the parsley and salt and pepper to taste.
  4. Serve with a dollop of sour cream and freshly shaved parmesan cheese. This recipe isn't that spicy so if you lke it hotter, add a little more tandoori paste at that step. I am also wheat intolerant so this meal contains no wheat or Gluten.
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