2 tablespoons 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
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.
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.
Return chicken to pan. Add yoghurt. Stir over a low heat for about 1 minute or until hot and chicken is cooked. Remove.
Heat rice according to packet instructrions.
To serve, divide hot rice, chicken mixture and cucumber among lettuce leaves. Serve with extra yoghurt and cooked pappadums.
TIP! For crisp lettuce cups, place in a large bowl of iced water. Refrigerate for 30 minutes before serving. To save time, use diced chicken, available in packets from the meat section of major Coles supermarkets.