Theo’s chicken Tikka thighs, garden peas, fried onions, pilau rice, mint & yoghurt, served with folded naan
INGREDIENTS
500g Theo’s sliced chicken tikka thighs
500g cooked pilau rice
6 tbsp Theo’s mint & yoghurt sauce
100g frozen garden peas
1 medium onion, sliced
2 tbsp cooking oil
5g coriander, roughly chopped
4 Theo’s folded naans
METHOD
Cook chicken in the oven for 20 minutes at 180°C.
Heat 1 tbsp of cooking oil in the frying pan. Add onions and fry until golden. In an ovenproof dish spread remaining cooking oil. Put 250g of rice as a base. Add 250g of chicken, 50g of garden peas, and half of the fried onions. Arrange second layer with remaining rice, chicken, peas and onions. Bake in the oven for 40 minutes at 180°C. Lightly toast folded naans. Garnish with coriander.
SERVES 4