Seared Turmeric chicken with coconut rice

Recipe by Indian Mart

2 Serves
20 mins
N
Non-Veg
Easy
Mildly Spicy

Methods

1
Add 1 level tsp of turmeric powder, some finely chopped coriander, a pinch of salt and black pepper and 1-2 tbsp of olive oil into a bowl. Mix well.
2
Once mixed- pop in the chicken breasts and cover the bowl over and leave aside to marinade.
3
In a large deep pan, pop 1 can of coconut milk, 500ml of water, 1 cup of rice, 1 cinnamon stick, a pinch of salt, a pinch of sugar and pop the lid on and leave to simmer through.
4
whilst this is cooking through, return to your chicken- massage and mix the marinade into the chicken well.
5
Add the chicken to a hot pan and allow to cook through on both sides.
6
Once thoroughly cooked through, chop the chicken into chunks, and return to the pan it was just heated on to allow it to soak up and further marinade. You may wish to pour over a little extra from the bowl.
7
Once cooked through, pop the chicken chunks straight into the simmering rice, placing the lids back over the pan.
8
Bring the yellow goodness to the boil. sprinkle with a little coriander and serve with a tandoori roti and lime pickle!

Ingredients

1 cup
1 can
1 med
pinch
pinch
pinch
1/4 small bag
2 breasts
1 tsp