Photo by Nitai Mondal on Pexels
Indian Spiced Chicken with Turmeric Rice and Charred Broccoli
Seared chicken is cooked with onion, garlic, ginger, turmeric, garam masala, then served over rinsed turmeric rice.
- 680 g chicken breast fillets
- 240 g basmati rice
- 400 g broccoli florets
- 1 medium onion
- 4 clove garlic cloves
- 20 g ginger
- 2 tsp ground turmeric
- 1½ tsp garam masala
- 60 ml olive oil
- 480 ml chicken stock
- 1 whole lime
- 1 to taste sea salt and black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Step 1: Rinse basmati rice under cold water until water runs clear. Set aside.
- Step 2
Step 2: Dice onion finely. Mince garlic and ginger together into a paste.
- Step 3
Step 3: Pat chicken breasts dry and season both sides with salt and pepper.
- Step 4
Step 4: Heat 30 ml olive oil in a large frying pan over medium-high heat. Sear chicken for 4–5 minutes per side until golden. Transfer to a plate.
- Step 5
Step 5: In the same pan, add remaining 30 ml oil. Sauté onion for 3 minutes until softened. Add garlic-ginger paste and cook for 1 minute until fragrant.
- Step 6
Step 6: Stir in turmeric and garam masala, cook for 30 seconds to bloom spices.
- Step 7
Step 7: Add rice and stir to coat with oil and spices for 2 minutes.
- Step 8
Step 8: Pour in chicken stock and bring to a boil. Return chicken to pan, nestling it into rice. Reduce heat to low, cover, and simmer for 18–20 minutes until rice is tender and chicken cooked through.
- Step 9
Step 9: While rice cooks, toss broccoli florets with 15 ml olive oil, salt, and pepper. Roast on a baking tray at 220°C for 12–15 minutes until charred and crispy.
- Step 10
Step 10: Remove from heat. Fluff rice with a fork. Squeeze lime juice over the dish.
- Step 11
Step 11: Slice chicken and serve over turmeric rice with charred broccoli on the side.
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