Indian Chicken Recipe

Name: Indian Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups basmati rice; 1 (200 g) can peas; 1 tablespoon garam masala; ¾ teaspoon ground turmeric; 3 chicken breast fillets; 2 teaspoons vegetable oil; 2 tablespoons chopped fresh coriander; 1 (100 g) packet pappadams; 100 g natural yoghurt; ⅓ cup mango chutney

Servings: persons

1 ½ cups basmati rice
1 (200 g) can peas
1 tablespoon garam masala
¾ teaspoon ground turmeric
3 chicken breast fillets
2 teaspoons vegetable oil
2 tablespoons chopped fresh coriander
1 (100 g) packet pappadams
100 g natural yoghurt
⅓ cup mango chutney

1
Cook the rice.
2
Stir drained peas into rice.
3
Keep rice and peas warm.
4
Mix the garam masala and turmeric in a freezer bag.
5
Coat the chicken in the spices.
6
Heat oil over medium heat in a large frying pan.
7
Pan fry chicken for 3-4 minutes on each side or until just cooked.
8
Mix the coriander through the rice.
9
Serve the chicken with rice and peas, pappadums, yoghurt and chutney.

431

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 ½ cups basmati rice, 1 (200 g) can peas, 1 tablespoon garam masala, ¾ teaspoon ground turmeric, and more.

Yes, Indian Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Indian Chicken

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