Chicken And Rice Indian Style Recipes

INDIAN RICE SALAD WITH CHICKEN

Steps:

• Cook the rice following pack instructions but add the turmeric and 1 tsp curry powder to the cooking water. Drain well and spread on a tray lined with kitchen paper to cool.
• Meanwhile, finely chop the coriander stalks and whisk with all the other dressing ingredients, plus seasoning.
• Tip the rice into a big mixing bowl. Using a fork, break up any large lumps, then mix in the cashews, cucumber, onion, coriander leaves, pomegranate seeds, beans and chicken. Pour over the dressing and lightly stir in, then cover and keep in the fridge. Eat over the next 2 days (as long as it's within the chicken use-by date). Keep a big spoon in the bowl so kids can easily help themselves. Top with a dollop of yogurt and add a handful of poppadum crisps, if you like.

CHICKEN AND RICE INDIAN STYLE

Steps:

• Add the three finely chopped onions and 8 chopped garlic cloves to the bottom of the crock pot(I use my Kitchen Aid food processor to save time.) Place the chicken tenderloins on top of the onions and garlic. In a medium sized bowl, stir together 2 cans of coconut milk, both cans of tomatoes, 2/3 jar of curry paste, and the 2 cups of chicken stock. Pour over chicken and turn on crock pot. I set my pot for about 8 hours of cooking time. This entire prep time/pour in crock pot time takes me about 10 minutes to prepare in the morning. After a day of counseling students, I prepare the rice according to directions incorporating the remaining can of lowfat coconut milk and one cup of chicken stock as part of the required amount of liquid. As the rice cooks, I chop the cilantro and green onions. Place each in a seperate bowl on the dining table. When the rice has completed cooking, add a portion to each serving bowl, top with a warm laddle of curry-coconut chicken, and complete the meal with the desired cilantro and onions.

INDIAN STYLE RICE AND CHICKEN

Steps:

• For a beautifully fragrant Indian style dish, start with a diced red and yellow pepper, a chopped onion and a finely sliced red chilli.
• Fry gently in a little oil until softened.
• Add a small pack of cooked tikka or tandoori chicken pieces and cook until the chicken is heated through.
• Gently stir in the Tilda Pure Steamed Basmati Rice and when it is piping hot and ready to eat.
• Serve with a simple dressing of natural yoghurt and chopped mint.

EASY INDIAN-STYLE CHICKEN

Steps:

• Heat the vegetable oil in a large skillet over medium heat. Add cumin seeds, and fry for a few minutes until they become fragrant and begin to pop. Stir in chopped onion, and cook until the onion has softened and turned translucent, 3 to 4 minutes.
• Stir together tomato paste and water, and pour into skillet. Stir in chicken, and cook until it has firmed and turned white, about 5 minutes. Add coconut milk, brown sugar, chile paste, cayenne pepper, turmeric, salt, and pepper.
• Bring mixture to a simmer, then reduce heat to medium-low, cover, and continue to simmer until the chicken is tender and no longer pink in the center, about 15 minutes. Sprinkle with chopped cilantro before serving.