Tandoori Chicken With Mushroom Rice - cooking recipe

Ingredients

100 g tandoori paste
4 tbsp lime juice
6 tbsp olive oil
1.5 kg chicken thighs and drumsticks
800 ml vegetable stock
200 g spring onions, trimmed and sliced, plus extra to garnish
350 g button mushrooms, sliced
1 None garlic clove, chopped
2 tsp curry powder, plus extra for sprinkling
200 g basmati rice
300 g plain yogurt
None None fresh parsley, to garnish (optional)

Preparation

Mix the tandoori paste, lime juice and 2 tbsp of the oil in a large bowl. Add the chicken thighs and drumsticks and mix well to coat in the marinade. Cover and refrigerate for 4 hours (or preferably overnight).
Heat 2 tbsp of the oil in a large skillet on medium heat. Add the chicken and cook until browned on both sides. Add 1 2/3 cups of the stock. Reduce heat to low; cover and simmer for 20 mins. Uncover and cook 15-20 mins longer or until the chicken is cooked through. Add a little water if necessary.
For the mushroom rice, heat the remaining 2 tbsp oil in a saucepan. Add the green onions, mushrooms and garlic and cook for 2 mins. Add the curry powder and cook for 1 min or until fragrant. Add the rice, stirring to coat in the oil and spices. Add the remaining 1 1/3 cups stock. Bring to a boil. Reduce heat to low; cover and simmer for 10-15 mins or until the rice is tender and the liquid is absorbed.
Sprinkle the yogurt with a little curry powder and serve alongside the rice and chicken. Garnish with the extra green onion slices and the fresh parsley leaves (if using).