Coconut Rice With Spiced Chicken Strips Recipe

About this recipe

Start your day with Coconut Rice with Spiced Chicken Strips, a delightful Asian-inspired breakfast that blends creamy coconut rice with perfectly seasoned chicken strips. The basmati rice is cooked in aromatic coconut milk and tempered with curry leaves, mustard seeds, and green chilies for a fragrant base. Tender chicken strips, marinated in turmeric, chili, and ginger-garlic paste, add a bold, spicy kick. This dish is not only flavorful but also packed with 46g of protein, making it a nourishing choice to fuel your morning. The cooking process is straightforward yet rewarding, creating a meal that's as enjoyable to prepare as it is to eat. Serve warm and garnish with fresh coriander for a vibrant, satisfying start to your day.

Ingredients

• 500 ml Oil (For Frying)
• 100 g Orika Big Mustard Seeds
• 50 g Pluckk Organic Curry Leaves
• - Onion-250 Gms
• medium Chilli Green Long
• 250 ml Real Thai Unsweetened Coconut Milk
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 20 g Turmeric Powder
• - Red Chilli Powder
• 1 pack (100 g) Everest - Ginger Garlic Paste
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• - DELI QUINOA/BASMATI RICE 1KG
• 300 g Nutrich Chicken Thigh Boneless
• 1 piece Coconut

Instructions

1. 1. Wash the basmati rice thoroughly and soak it in water for 20 minutes, then drain.
2. 2. Heat 1 tablespoon of vegetable oil in a pot, add mustard seeds, and let them splutter.
3. 3. Add curry leaves, sliced onions, and green chilies to the pot, sautéing until fragrant and lightly golden.
4. 4. Stir in the drained rice, coconut milk, 1 teaspoon of salt, and 1 cup of water. Bring to a boil, then simmer covered until the rice is cooked.
5. 5. While the rice cooks, cut the chicken breast into thin strips and marinate with turmeric, red chili powder, 0.5 teaspoon of salt, and grated ginger-garlic paste.
6. 6. Heat 1 tablespoon of vegetable oil in a pan, add the marinated chicken strips, and cook on medium heat until golden and fully cooked.
7. 7. Once the rice is done, fluff it gently with a fork and transfer to a serving dish.
8. 8. Place the spiced chicken strips on top of the coconut rice.
9. 9. Garnish with freshly chopped coriander leaves and serve warm for a flavorful breakfast.