Golden Coconut Chicken With Spiced Rice Recipe

Indian cuisine · 237 calories

Golden Coconut Chicken with Spiced Rice recipe

About this recipe

Golden Coconut Chicken with Spiced Rice is a delightful Indian-inspired dinner that brings together tender chicken, creamy coconut milk, and fragrant spices for a truly comforting meal. The succulent chicken is simmered in a luscious coconut sauce, infused with aromatic spices like cumin and turmeric. Paired with fluffy, perfectly cooked spiced rice and vibrant vegetables, this dish is balanced in flavor, texture, and nutrition. It’s high in protein from the chicken and keeps you energized with the carbs from the rice, while the healthy fats from the coconut milk provide lasting satiety. The cooking process is straightforward, making it suitable for busy professionals looking for a quick yet satisfying meal. This dish is perfect for a cozy evening and is sure to please those who enjoy bold, rich flavors.

Ingredients

  • 300 g Nutrich Chicken Thigh Boneless
  • 1 kg Basmati Rice
  • 250 ml Real Thai Unsweetened Coconut Milk
  • 500 ml Oil (For Frying)
  • 250 g Organically Grown Sambhar Onion
  • 100 g Garlic - Single Clove
  • loose Ginger
  • - EVE.CUMIN POWDER 50GM
  • 5G Turmeric Powder
  • 10G Red Chili Powder
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 25 g Whole Black Pepper
  • - Frozen Mixed Vegetables
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

  1. 1. Rinse the rice thoroughly under cold water to remove excess starch.
  2. 2. Boil 300 ml of water in a saucepan, add rice, and cook until tender, about 12 minutes.
  3. 3. Finely chop the onion, garlic, and ginger; set them aside for cooking.
  4. 4. Heat vegetable oil in a large pan over medium heat and sauté the onions until golden brown.
  5. 5. Add garlic, ginger, cumin powder, turmeric powder, and chili powder to the pan; stir for 1 minute.
  6. 6. Cut chicken breast into bite-sized pieces and add to the pan; cook until lightly browned on all sides.
  7. 7. Pour in the coconut milk, season with salt and black pepper, and let it simmer for 10 minutes.
  8. 8. Add frozen mixed vegetables to the coconut chicken and cook for another 5 minutes until tender.
  9. 9. Fluff the cooked rice with a fork and season lightly with salt if needed.
  10. 10. Serve the creamy coconut chicken alongside the spiced rice on a plate.
  11. 11. Garnish with freshly chopped coriander if desired for a burst of freshness.