Carrot and Chicken Mallung Rice Bowl with Coconut
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Ingredients
- 300 g basmati rice
- 350 g carrot, grated
- 40 g desiccated coconut
- 1 onion, finely chopped
- 1 green chillies
- 1 tsp mustard seeds
- 8 curry leaves
- 2 tbsp coconut oil
- 1 tsp ground turmeric
- 300 g chicken thigh fillets, diced
Nutrition (per serving)
- Calories
- 531 kcal
- Protein
- 22.6 g
- Carbohydrate
- 68.8 g
- of which sugars
- 7.9 g
- Fat
- 17.5 g
- of which saturates
- 12 g
- Fibre
- 5.7 g
- Salt
- 0.26 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the basmati rice according to the pack instructions.
- 2
Heat the coconut oil in a pan, add the mustard seeds, curry leaves, chopped onion and chopped green chilli, and fry for 5 minutes until the onion softens.
- 3
Add the diced chicken and cook for 7 minutes, stirring, until no pink remains.
- 4
Add the grated carrots and ground turmeric, and fry for 4-5 minutes until just tender.
- 5
Stir in the desiccated coconut.
- 6
Divide the rice between bowls and top with the carrot mallung.
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