Lemon & Ginger Chicken Rice
Enjoy a hearty South Asian dish, packed with colour and flavours.
- 0 - 30 Minutes
- Easy
- 2
Method
Ingredients
Ingredients
- 2 pouches TILDA Coconut Basmati Rice
- 4 bone-on chicken (thighs & legs preferred), cleaned
- 2 tbsp vegetable oil
- 1/2 tsp Turmeric Powder
- 1 tsp Red Chili Powder
- 1 tsp Coriander Powder
- 1 tsp Cumin Powder
- 1 inch fresh organic Ginger thinly sliced
- 5-6 Kefir Lime Leaves (dried or fresh)
- 1 cup Coconut Milk
- 1 cup Water
- Salt to taste
How to make Lemon & Ginger Chicken Rice
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In a large, deep pan, heat the vegetable oil, add the chicken pieces once the oil is heated and brown evenly on each side.
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Now add all the spices, mix well and cook the spices with the chicken for a couple of minutes.
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Add thinly sliced ginger, kefir lime leaves, coconut milk and water, mix well and poach the chicken for about 10 minutes until the liquid is reduced to a third of what we started with.
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Remove the large, sliced ginger and kefir lime leaves.
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Stir in the packs of Tilda Coconut Basmati and cook for 2 minutes to incorporate flavours.
