Kerala Chicken and Beetroot Thoran Rice Bowl with Coconut
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 300 g basmati rice
- 400 g cooked beetroot
- 50 g desiccated coconut
- 1 tsp mustard seeds
- 1 tsp dried black urad dal
- 1 green chillies
- 10 curry leaves
- 2 tbsp coconut oil
- 300 g chicken thigh fillets, diced
Nutrition (per serving)
- Calories
- 544 kcal
- Protein
- 23.4 g
- Carbohydrate
- 68.1 g
- of which sugars
- 8 g
- Fat
- 19 g
- of which saturates
- 13.3 g
- Fibre
- 5.1 g
- Salt
- 0.32 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
Grate or finely dice the cooked beetroot.
- 3
Heat the coconut oil in a wide pan, add the mustard seeds, urad dal and chopped green chilli, and fry for 30 seconds until the seeds pop.
- 4
Add the diced chicken and cook for 8 minutes, stirring, until no pink remains.
- 5
Add the curry leaves and grated beetroot, and fry for 4-5 minutes, then stir in the desiccated coconut and cook for 2 minutes more.
- 6
Divide the rice between bowls and top with the beetroot thoran.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.