INGREDIENTS
Spice Mix (alternatively replace with 1 tbsp Curry Powder)
1/2 tsp Garam Masala
1/2 tsp Ground Cumin
1/2 tsp Ground Coriander
1/2 tsp Turmeric Powder
1/2 tsp Kashmiri Chili Powder (or another Chili Powder)
Ginger-Garlic Paste
4 cloves Garlic (or 1 tbsp Crushed Garlic)
Ginger (equal amount to Garlic) (or 1 tbsp Crushed Ginger)
Chicken + Marinade
500g / 1.1lb Chicken Thighs (boneless & skinless)
Salt to taste
1/2 tsp Spice Mix
1/2 tsp Ginger-Garlic Paste
1 tbsp Greek Yogurt
1 tbsp Lemon Juice (optional)
Vegetables
1/2 medium Carrot
1 Medium Onion
1/2 metric cup Frozen Peas
Garnish
1 bunch Fresh Coriander Leaves
Rice
2 metric cups Basmati Rice (or another long-grain rice)
Cooking Liquid
1/2 tbsp Chicken Stock Powder
1/2 tbsp Honey
2 metric cups Water / Chicken Stock (omit Chicken Stock Powder if using Chicken Stock)
For Cooking
2 tbsp Cooking Oil (e.g. Vegetable, Canola, Sunflower etc.)
METHODS
Step 1: Make the spice mix & ginger-garlic paste
Combine all spices in a bowl
Finely grate garlic & ginger. Add to a separate bowl
Step 2: Marinate the chicken
Cut chicken into bite-sized pieces (around 2cm / 0.8in cubes)
Add to a bowl & salt to taste
Add the remaining marinade ingredients
Set aside while preparing the rest of the ingredients
Step 3: Prepare the vegetables
Slice carrot into thin strips. Set aside in a bowl
Slice onion into thin strips. Add to the same bowl as the carrot
Roughly chop coriander leaves. Set aside in a bowl
Step 4: Prepare the rice
Wash the rice 3-4x
Set aside in a strainer until ready for use
Step 5: Prepare the cooking liquid
Add the chicken stock powder and honey to a measuring cup
Add 2 metric cups of water or chicken stock (omit chicken stock powder if using chicken stock) to the measuring cup and stir to combine. Set aside
Step 6: Cooking
Heat a high-walled pan over high heat
Add 2 tbsp cooking oil and swirl to coat the surface
Sear the marinated chicken. Remove from the pan, tilting to reserve the oil
Add the sliced carrot and onion, along with a pinch of salt + 1/4 cup water. Cook over medium heat until vegetables are softened
Add the remaining ginger-garlic paste. Stir over low heat for 1 minute
Add the remaining spice mix. Stir over low heat for 1 minute
Add the washed rice, seared chicken (along with any resting juices & remaining marinade) & peas. Mix to evenly combine
Add the cooking liquid and mix to combine. Taste the liquid and add salt to taste
Bring to a boil over high heat
Cook for 10 minutes over low heat with the lid on
Turn the heat off, and allow to rest with the lid on for a further 10 minutes
Remove the lid. Add the fresh coriander and mix through
Step 7: Storage & serving
Evenly distribute between 4 containers
Cover with lids and store in the fridge for up to 1 week
Microwave to reheat & enjoy!
VIDEO
NUTRITION
Servings: 4
Nutrition per serving:
Calories - 619
Protein - 32.8g
Carbohydrate - 87.5g
Fat - 13.8g