Indian-Flavored Chicken with Rice Recipe
Boost your usual chicken with rice with this Indian-spiced coating and if you like it hot, add more of the curry paste. The chicken breast used in this recipe can easily be swapped for chicken thighs, wings or turkey breast.
Preparation time: 15 minutes || Cooking time: 15 minutes
- Basmati rice: 225gm
- Frozen peas: 75gm
- Olive oil: 2 tablespoons
- Chicken breast: 2 breasts
- Onion: 1
- Fresh ginger root: 1 teaspoon
- Garam masala: half a teaspoon
- Turmeric: a quarter teaspoon
- Curry paste: 1 teaspoon (or more if you like it hot)
- Butter: 25gm
- Mango chutney: 1 tablespoon
- Peanuts: 30gm
- Tomatoes: 2
- Salt and pepper to taste
First, slice the chicken breast into thin strips, chop the onion, grate the ginger, deseed and slice the tomatoes.
Cook the rice according to the instructions on its pack until it becomes tender. About 5 minutes before finishing the rice, add the peas. When done, drain from water and set aside.
Heat the oil in a frying pan over high heat, season and fry the chicken until fully cooked, then set aside.
Saute the onion and ginger in the frying pan for 5 minutes or until soft, add the spices and curry to fry for a further 30 seconds, then add butter, mango chutney and the cooked chicken and stir together until butter melted.
Lastly, add the rice with peas and toss together. Garnish with peanuts and tomatoes and serve.