Tandoori Chicken Lettuce Cups

Serves 4, Prep and Cook: 25 mins

2 tblsps vegetable oil

750g chicken breast fillets, trimmed, cut into

2cm pieces

1 onion, halved, thinly sliced

2 cloves garlic, crushed

¹⁄³ cup tandoori paste

1 chicken stock cube (10g)

²⁄³ cup Greek yoghurt

250g packet microwaveable brown rice 8 iceberg lettuce leaves, trimmed

2 Lebanese cucumbers, trimmed, finely

chopped

Extra Greek yoghurt and cooked

pappadums, to serve

1 Heat half the oil in a large, non-stick frying pan over a medium to high heat. Add chicken in two batches. Cook, turning occasionally for about 3 to 4 minutes, or until browned and almost cooked. Remove. Lightly cover to keep warm.

2 Heat remaining oil in same hot pan. Add onion and garlic. Cook, stirring occasionally, until soft. Stir in paste. Add stock cube and ½ cup water. Bring to boil. Gently boil for about 2 minutes, or until thickened.

3 Return chicken to pan. Add yoghurt. Stir over a low heat for about 1 minute or until hot, and chicken is cooked. Remove. 4 Heat rice according to packet instructions. 5 To serve, divide hot rice, chicken mixture and cucumber among lettuce leaves. Serve with extra yoghurt and cooked pappadums.