Matta Rice With Chicken Curry Recipe Kit Recipe

About this recipe

Indulge in the rich and authentic flavors of Matta Rice with Chicken Curry, a classic South Indian dish. Our recipe kit features the nutty goodness of matta rice paired with a creamy, spiced chicken curry, cooked with aromatic spices and fresh coconut milk. Perfect for a comforting lunch or dinner, this wholesome dish is a celebration of traditional flavors. Ready in just a few simple steps, it's ideal for home cooks of all levels. Order now on the AnyFeast website or app and savor the taste of tradition! Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• 100 g Curry Leaves
• 500 g Onion
• 500 g Tomato - Hybrid
• 1kg Swad Adatt Plus Matta Rice With 50% Bran, 1 Kg Pouch
• 400 Ml Chaokoh Coconut Milk
• 500 g Chicken Whole
• 200 g Table Salt
• 25 g Ginger Garlic Paste
• 50g Everest Garam Masala
• 100 g Coriander Powder
• 100 g Yellow Mustard Seeds
• 20 g Turmeric Powder
• - Red Chilli Powder
• 1 l Refined Soyabean Oil

Instructions

1. 1. Rinse 1 cup of matta rice thoroughly and soak it in water for 30 minutes. Drain and keep aside.
2. 2. In a heavy-bottomed pot, add 3 cups of water and bring it to a boil. Add the soaked matta rice and 1/2 tsp salt. Cook on medium heat for 20-25 minutes, stirring occasionally, until the rice is tender. Drain any excess water and set the rice aside.
3. 3. Heat 2 tbsp of coconut oil in a pan on medium heat. Add 1 tsp mustard seeds and let them splutter. Add 10-12 curry leaves and 2 dried red chilies, and sauté for 30 seconds.
4. 4. Add 1 finely chopped onion and sauté until golden brown. Add 1 tbsp ginger-garlic paste and cook for another minute until aromatic.
5. 5. Add 2 finely chopped tomatoes and cook until they turn soft and mushy. Stir in 1/2 tsp turmeric powder, 1 tsp red chili powder, 1 tsp coriander powder, and 1/2 tsp garam masala. Mix well and cook for 1 minute.
6. 6. Add 300g of cleaned chicken pieces and mix to coat with the spices. Cook for 5 minutes on medium heat, stirring occasionally.
7. 7. Pour in 1 cup of coconut milk and 1/2 cup of water. Add salt to taste. Cover and simmer on low heat for 20 minutes or until the chicken is fully cooked and the curry is thickened.
8. 8. Garnish the chicken curry with fresh coriander leaves. Serve hot with the cooked matta rice.