Tangy Chicken Kolhapuri Rice Bowl Recipe

Indian cuisine · 363 calories

Tangy Chicken Kolhapuri Rice Bowl recipe

About this recipe

Tangy Chicken Kolhapuri Rice Bowl is the perfect blend of bold Indian flavors and satisfying nutrition. This high-protein lunch pairs tender chicken thighs with fragrant rice, all seasoned with authentic Kolhapuri spices. The addition of coconut milk creates a luscious, creamy base that complements the vibrant heat from the chili powder and garam masala. Ready in just 35 minutes, this dish is ideal for busy weekdays when you need a quick, hearty meal without compromising on taste or texture. Garnished with fresh coriander, it’s a treat for your taste buds and a boost for your day.

Ingredients

  • 300 g Nutrich Chicken Thigh Boneless
  • - DELI QUINOA/BASMATI RICE 1KG
  • 100 G Kolhapuri Masala
  • 200 ml Mustard Oil
  • 100 g Orika Big Mustard Seeds
  • 500 g Onion
  • 110 g Unpeeled Garlic Cloves
  • 1 kg Beetroot
  • loose Ginger
  • 100 g Catch Super Garam Masala
  • - Red Chilli Powder
  • - Dhaniya Powder | Freshly Ground Coriander | Citrusy & Fragrant | Pure Spice For Everyday Cooking | No Additives
  • 25 g Whole Black Pepper
  • - Rock Salt
  • 250 ml Real Thai Unsweetened Coconut Milk
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

  1. 1. Wash and soak the rice for 15 minutes, then cook in boiling water until tender, drain excess water and set aside.
  2. 2. Heat oil in an air fryer-safe pan, add mustard seeds, and let them splutter to release their aroma.
  3. 3. Finely dice the onion, garlic, and fresh turmeric, then sauté them in the hot oil until golden brown.
  4. 4. Add diced tomatoes to the pan and cook until they soften and create a thick base.
  5. 5. Mix in ginger powder, garam masala, red chili powder, coriander powder, black pepper, and rock salt, stirring well to combine.
  6. 6. Cut the chicken thighs into bite-sized pieces, then add them to the pan and coat thoroughly in the spice mixture.
  7. 7. Pour in the coconut milk, reduce the heat, and let the chicken simmer until fully cooked and tender.
  8. 8. Adjust seasoning with more rock salt or black pepper if needed, ensuring the flavors are balanced.
  9. 9. Plate the cooked rice in bowls and spoon the tangy Kolhapuri chicken over the top.
  10. 10. Garnish with freshly chopped coriander leaves for a burst of freshness before serving.