Spiced Chicken And Rice Bowl Recipe

Name: Spiced Chicken and Rice Bowl
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Indian
Ingredients: 500 g Haringhata Boneless Frozen Chicken Breast; 1 kg Basmati Rice; - Onion-250 Gms; 500 g Desi Tomato (Tamatar); 100 g Garlic - Single Clove; 250 ml Real Thai Unsweetened Coconut Milk; 100 g Catch Super Garam Masala; 20 g Turmeric Powder; - Red Chilli Powder; 50 g Everest Cumin Powder; 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised; 500 ml Oil (For Frying)

Indian cuisine · 361 calories

About this recipe

Dive into the comforting flavors of a Spiced Chicken and Rice Bowl, an Indian-inspired meal perfect for lunch. This dish features tender chicken breast simmered in a rich coconut milk-based sauce infused with garam masala, turmeric, cumin, and chili powders for an aromatic and spicy kick. Paired with fluffy basmati rice, this bowl is not just satisfying but also packed with 26g of protein to support your fitness goals, along with 97g of carbohydrates to boost energy levels. The cooking process is straightforward, making it ideal for busy weekdays when you need a quick yet nutritious meal. Serve warm and savor the blend of spices and textures. Perfect for gym meal prep or a hearty midday meal!

Ingredients

500 g Haringhata Boneless Frozen Chicken Breast
1 kg Basmati Rice
- Onion-250 Gms
500 g Desi Tomato (Tamatar)
100 g Garlic - Single Clove
250 ml Real Thai Unsweetened Coconut Milk
100 g Catch Super Garam Masala
20 g Turmeric Powder
- Red Chilli Powder
50 g Everest Cumin Powder
1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
500 ml Oil (For Frying)

Instructions

1. Wash the basmati rice thoroughly and soak it in water for 20 minutes before cooking.
2. Heat 1 tablespoon vegetable oil in a pan and sauté chopped onions until golden brown.
3. Add minced garlic and chopped tomatoes to the pan, cooking until soft and fragrant.
4. Stir in garam masala, turmeric powder, cumin powder, and red chili powder, mixing well to create a spice base.
5. Add diced chicken breast to the pan and cook for 5–7 minutes until the chicken is lightly browned.
6. Pour coconut milk into the pan and simmer the chicken for 10 minutes until tender and infused with flavor.
7. In a separate pan, heat the remaining oil, drain soaked rice, and sauté for 2 minutes.
8. Add 400 ml of water to the rice, season with salt, and cook on low heat until the rice is fluffy and cooked through.
9. Serve the rice in bowls and top it with the spiced chicken mixture.
10. Garnish with fresh coriander leaves if desired, and enjoy your meal hot.