steps to prepare award winning Tandoori turkey and coconut rice

How are you? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tandoori turkey and coconut rice. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tandoori turkey and coconut rice is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tandoori turkey and coconut rice is something that I’ve loved my entire life.

Table of Contents


  • 300g (1 1/2 cups) jasmine rice
  • 150g (1 cup) frozen peas
  • 260g (1 cup) low-fat Greek-style natural yoghurt
  • 2 tablespoons tandoori paste (see note)
  • 8 (about 960g) turkey wings
  • 25g (1/3 cup) shredded coconut, toasted
  • 2 shallots, trimmed, thinly sliced
  • 1 bunch fresh chives, cut into 3cm lengths
  • 1/4 cup chopped fresh mint


  • Step 1
    Cook rice in a large saucepan of boiling water following packet directions. Add the peas in the last minute of cooking. Drain. Return to the pan.
  • Step 2
    Meanwhile, combine the yoghurt and tandoori paste in a large bowl. Add the turkey and turn to coat. Preheat grill on high. Place the turkey on a baking tray and cook under grill for 3-4 minutes each side or until cooked through.
  • Step 3
    Add the coconut, shallot, chives and mint to the rice mixture. Divide the rice mixture and turkey among serving plates.

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