• 140g Chicken Thigh Chicken Thigh, skinless, roasted
• 150g wild rice Wild Rice, cooked
• 80g red pepper Red Pepper
• 80g carrots Carrots, raw
• 25g curry paste Curry Paste, tikka
• 60g greek yoghurt Greek Yoghurt, 0% fat
• 10g lemon juice Lemon Juice
• fresh coriander & a pinch of garam masala

1. 1

   Prep everything first: wash and trim the peppers and carrot, then measure out the sauce ingredients.

2. 2

   Cook the wild rice blend according to the pack, usually 20-25 minutes, then drain.

3. 3

   Toss the chicken thighs in half the sauce and roast at 200°C (180°C fan) for 22-25 minutes, until caramelised at the edges and cooked through.

4. 4

   Combine the tikka paste, yoghurt and lemon juice. Coat the protein and leave for at least 10 minutes (or overnight) before cooking.

5. 5

   Meanwhile, steam or stir-fry the peppers and carrot for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: wild rice first, then the veg and chicken thigh, spooning over any remaining sauce. Finish with the fresh coriander & a pinch of garam masala.

Tap ingredients and steps to tick them off as you cook.