Coconut Chicken Masala With Masala Rice Recipe

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

• - Chicken Breast Fillets
• 165 Ml Tropical Sun Coconut Milk Mini
• 250G Tilda Wholegrain Basmati Rice 250g
• 1 Onion Large 1 Each
• 280G Caprichos Del Paladar Roasted Chopped Tomatoes, 280G
• 100 G Jumbo Garlic 100g
• 65G Natoora Root Ginger
• 240G Spice Kitchen Curry Blend Trio, 240G
• 1 Kg Harina Pan - Yellow, 1Kg
• 100G Rajah Black Pepper Ground 100G
• 250 Ml Belazu Balsamic Vinegar 1.34, 250Ml
• 100G Chinese Lily Flower - Yellow Flower Vegetable, 100G
• 1 Ltr Ktc Sunflower Oil
• 750 G Top-Op Table Salt Drums
• 1 L Africa'S Pure Palm Cooking Oil 1L
• - Maldon Flakes Sea Salt

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 the rice, and cook on medium heat for 15 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 minced garlic and ginger to the pan, cooking for 2 minutes to release their aroma.
5. 5. Stir in the diced carrots and chow chow, cooking for 5 minutes until slightly softened.
6. 6. Add the chopped tomatoes to the pan and cook until they break down into a thick sauce.
7. 7. Sprinkle in the curry blend and 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 the coconut milk into the pan and mix well, letting the chicken simmer for 10 minutes until tender.
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 blend and salt.
12. 12. Plate the masala rice and chicken masala side by side for a balanced presentation.
13. 13. Garnish with a sprinkle of black pepper for added flavor before serving.
14. 14. Serve hot and enjoy your aromatic, protein-packed breakfast.