Spiced Chicken Rice Bowl Recipe

Indian cuisine · 631 calories

Spiced Chicken Rice Bowl recipe

About this recipe

Start your day with the Spiced Chicken Rice Bowl, a delicious Indian-inspired breakfast dish that combines tender chicken, aromatic spices, and fluffy basmati rice. This hearty meal delivers 46 grams of protein, making it ideal for muscle repair and sustained energy throughout the morning. The rich coconut milk base adds a creamy texture and depth of flavor, while fresh coriander adds a burst of freshness. Cooking this dish is straightforward yet satisfying, with the fragrant mix of ginger, garlic, and spices elevating the experience. Perfect for busy mornings or leisurely brunches, this bowl of comfort will keep you energized and satisfied. Pair it with a cup of tea or fresh fruit juice for a complete breakfast feast.

Ingredients

  • 500 g Haringhata Boneless Frozen Chicken Breast
  • - DELI QUINOA/BASMATI RICE 1KG
  • - Onion-250 Gms
  • 500 g Desi Tomato (Tamatar)
  • 100 g Garlic - Single Clove
  • loose Ginger
  • 250 ml Real Thai Unsweetened Coconut Milk
  • 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)
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

  1. 1. Wash and rinse the basmati rice thoroughly and soak it in water for 20 minutes.
  2. 2. Heat vegetable oil in a large pan and sauté finely chopped onion until golden brown.
  3. 3. Add minced garlic and ginger to the pan and cook until fragrant, about 2 minutes.
  4. 4. Stir in chopped tomatoes and cook until they soften and form a thick paste.
  5. 5. Add turmeric powder, red chili powder, cumin powder, coriander powder, and salt, mixing well.
  6. 6. Cut the chicken breast into bite-sized pieces and add them to the pan, cooking until the chicken turns opaque.
  7. 7. Pour coconut milk into the pan and simmer the mixture on low heat for 10 minutes until the chicken is tender.
  8. 8. In a separate pot, cook the soaked basmati rice with 300 ml of water until fluffy and fully cooked.
  9. 9. Once the rice is done, layer it into serving bowls and spoon the spiced chicken mixture on top.
  10. 10. Garnish the dish with freshly chopped coriander leaves before serving.