Coconut Chicken Masala With Masala Rice Recipe

Indian cuisine · 810 calories

About this recipe

Start your day with a flavorful Indian breakfast featuring Coconut Chicken Masala with Masala Rice. Tender chicken pieces are simmered in a rich coconut milk-based sauce infused with aromatic Indian spices like curry blend and black pepper. Paired with perfectly cooked basmati rice, stir-fried with subtle spices, this meal is both hearty and satisfying. Packed with 32g of protein, it provides the energy and nutrients you need for a busy day ahead. The creamy texture of the coconut milk complements the tangy tomatoes and tender vegetables, while the fragrant rice adds a delightful contrast. This medium-difficulty recipe takes just under an hour, making it ideal for weekend mornings or special occasions. Share this dish with your loved ones and enjoy the comforting flavors of India!

Ingredients

  • 1 Kg Laila Basmati Rice
  • 100 G Jumbo Garlic 100g
  • 750 G Top-Op Table Salt Drums
  • - Fresh Asian Chayote / Chow Chow
  • - Jalpur Curry Powder
  • 280G Caprichos Del Paladar Roasted Chopped Tomatoes, 280G
  • 250 Ml Huilerie Beaujolaise Organic Rapeseed Oil, Cold Pressed, 250Ml
  • 4 Pack Fresh Carrots - Pack Of 4
  • 100G Rajah Black Pepper Ground 100G
  • 450G Shazans Chicken Breast
  • 1 Onion Large 1 Each
  • 65G Natoora Root Ginger
  • 400 ml KTC Coconut Milk 400 Ml

Instructions

  1. 1. Rinse the basmati rice thoroughly under running water until the water runs clear.
  2. 2. Boil 300 ml of water in a pot, add 150 g rice, and cook on medium heat for 12 minutes until tender.
  3. 3. Heat 1 tablespoon of rapeseed oil in a deep pan and sauté the chopped onion until translucent.
  4. 4. Add the minced garlic (4 cloves) and 1 tbsp grated ginger to the pan, cooking for 2 minutes to release their aroma.
  5. 5. Stir in 100 g diced carrots and 100 g diced chow chow, cooking for 5 minutes until slightly softened.
  6. 6. Add the chopped tomatoes (200 g) to the pan and cook until they break down into a thick sauce.
  7. 7. Sprinkle in 2 tbsp curry powder and 1/2 tsp black pepper, stirring to coat the vegetables evenly.
  8. 8. Add the cubed chicken to the pan and cook for 5 minutes, stirring occasionally to ensure even cooking.
  9. 9. Pour in 200 ml coconut milk and mix well, letting the chicken simmer for 10 minutes until tender and cooked through.
  10. 10. Once the rice is cooked, drain any excess water and fluff with a fork.
  11. 11. Heat 1 tablespoon of rapeseed oil in a separate pan and stir-fry the cooked rice with a pinch of curry powder and 1 tsp salt.
  12. 12. Plate the masala rice and chicken masala side by side for a balanced presentation.
  13. 13. Garnish with a sprinkle of the remaining 1/2 tsp black pepper for added flavor before serving.
  14. 14. Serve hot and enjoy your aromatic, protein-packed breakfast.

How to make Coconut Chicken Masala With Masala Rice

  1. Cook the rice. Rinse the basmati rice until the water runs clear, then add it to 300 ml of boiling water and cook on medium heat for 15 minutes until tender.
  2. Build the masala. Sauté the chopped onion in 1 tablespoon rapeseed oil until translucent, add garlic and ginger for 2 minutes, then the diced carrots and chow chow for 5 minutes until slightly softened.
  3. Make the sauce. Add the chopped tomatoes and cook until they break down into a thick sauce, then sprinkle in the curry blend and black pepper and stir to coat the vegetables.
  4. Simmer the chicken. Add the cubed chicken and cook for 5 minutes, stirring occasionally, then pour in the coconut milk and simmer for 10 minutes until the chicken is tender and cooked through.
  5. Fry rice and serve. Drain and fluff the rice, then stir-fry it in 1 tablespoon rapeseed oil with a pinch of curry blend and salt. Serve hot beside the chicken masala with a sprinkle of black pepper.

Frequently asked questions

How long does Coconut Chicken Masala with Masala Rice take?
About 50 minutes: 15 minutes of prep and 35 minutes of cooking. The rice boils while the masala sauce is built, then it is stir-fried with spices.
How can I make Coconut Chicken Masala with Masala Rice milder?
Use less curry blend and add a little extra coconut milk to the sauce. It keeps the flavour rich while softening the heat.
Can I use chicken thighs for coconut chicken masala?
Yes, boneless thighs stay more tender in the simmering sauce. Cut them into even pieces and simmer until cooked through.
How do I thicken a coconut chicken curry?
Let the tomatoes cook down to a thick paste before adding the coconut milk, then simmer uncovered for a few extra minutes. Stir often so it does not catch.
How do I store and reheat leftover chicken masala?
Cool it quickly and keep it covered in the fridge for up to two days. Reheat gently until piping hot, adding a splash of water if the sauce has thickened.