Street Cart-Style Chicken Bowls Recipe

About this recipe

A vibrant, aromatic bowl featuring Turmeric-stained Basmati rice topped with bite-sized, pan-seared chicken marinated in a savory blend of oregano, cumin, and coriander. It’s served with a crisp side salad of tomatoes and cucumbers, finished with a tangy Garlic-Yogurt sauce that provides the creamy satisfaction of the original "white sauce" with a fraction of the calories.

Ingredients

• 100G Oleo
• 100 g Salt
• 500 g Tomato - Hybrid
• 250 g Cucumber
• 20 g Turmeric Powder
• 250 ml Lemon Juice Concentrate
• 200 g Dahi
• 1 kg Basmati Rice
• 250 G Lettuce Green(250 Gm)
• 250g Parsley
• - Cumin Jeera
• 500 g Chicken Thigh Boneless
• 100 g Garlic
• 250 ml Olive Oil
• 500 g Chicken Broth
• 100 G Coriander Powder
• 500 g Oregano

Instructions

1. 1. Sauté the rice briefly with the turmeric in a drop of oil. Add the broth, bring to a boil, then cover and simmer until fluffy.
2. 2. Toss the chicken in the marinade. Heat a heavy pan and sear over medium-high heat for 8–10 minutes until charred and juicy.
3. 3. Whisk the yogurt, lemon, and parsley until smooth. Adjust consistency with water until it can be drizzled.
4. 4. Fill half the bowl with shredded lettuce. Add a scoop of turmeric rice and the charred chicken. Drizzle generously with the yogurt sauce.