South Indian Chicken and Coconut Rice Bowl with Curry Leaves
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Ingredients
- 300 g basmati rice
- 500 g chicken thigh fillets, diced
- 200 ml coconut milk
- 1 onion, finely sliced
- 10 curry leaves
- 1 tsp mustard seeds
- 1 tsp chilli powder
- 2 tbsp coconut oil
- 1 tsp ground turmeric
Nutrition (per serving)
- Calories
- 597 kcal
- Protein
- 32.1 g
- Carbohydrate
- 63.4 g
- of which sugars
- 3.3 g
- Fat
- 23.5 g
- of which saturates
- 16 g
- Fibre
- 2.6 g
- Salt
- 0.29 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 and curry leaves, and fry for 30 seconds until the seeds pop.
- 3
Add the sliced onion and fry for 7 minutes until softened.
- 4
Add the chicken, chilli powder and ground turmeric, and cook for 8-10 minutes, stirring, until no pink remains.
- 5
Stir in the coconut milk and simmer for 5 minutes until the sauce thickens slightly.
- 6
Divide the rice between bowls and top with the chicken.
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