Looking for a delicious meal that’s sure to spice up your dinner routine? Tender & succulent chicken slices sit atop a bed of aromatic turmeric basmati rice. Finished off with fresh coriander for a zesty kick, creamy yoghurt to balance the flavours, and a refreshing pea & tomato side salad. Simple, yet oh so delicious!
Scrumptious Chicken & Turmeric Rice
Scrumptious Chicken & Turmeric Rice
with fresh coriander, yoghurt & tomato
Hands on Time: 30 - 45 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Chicken
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Fresh Coriander
- Golden Rub
- Low Fat Plain Yoghurt
- Onion
- Onions
- Peas
- Salad Leaves
- Tomato
- Tomatoes
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
GOLDEN RICE
Place a pot over medium-high heat with a drizzle of oil. When hot, fry ¾ of the diced Onion until golden, 3-4 minutes (shifting occasionally). In the final minute, add the golden rub. Add the rinsed rice and 150ml of salted water. Cover with a lid and bring to the boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and steam with the lid on, 8-10 minutes. Fluff with a fork, cover and set aside.
PREP STEP
Boil the kettle. In a bowl, loosen the yoghurt with water in 5ml increments until drizzling consistency. Set aside. Submerge the Peas in boiling water until plump, 2-3 minutes. Drain, place in a salad bowl, and set aside.
BUTTERY CHICKY
Place a pan (that has a lid) over medium-high heat with a drizzle of oil. Pat the Chicken breast dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste with a knob of butter. Remove from the heat and rest for 5 minutes before slicing and seasoning.
SIMPLE SIDE SALAD
To the salad bowl with the Peas, add the shredded leaves, the diced Tomato, the remaining onion (to taste), a drizzle of olive oil, and seasoning. Toss until combined.
WINNER Chicken DINNER
Make a bed of the turmeric rice. Top with the sliced Chicken drizzled with the yoghurt. Side with the fresh salad and sprinkle over the chopped coriander. Time to dine, Chef!
GOLDEN RICE
Place a pot over medium-high heat with a drizzle of oil. When hot, fry ¾ of the diced Onion until golden, 3-4 minutes (shifting occasionally). In the final minute, add the golden rub. Add the rinsed rice and 300ml of salted water. Cover with a lid and bring to the boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and steam with the lid on, 8-10 minutes. Fluff with a fork, cover and set aside.
PREP STEP
Boil the kettle. In a bowl, loosen the yoghurt with water in 5ml increments until drizzling consistency. Set aside. Submerge the Peas in boiling water until plump, 2-3 minutes. Drain, place in a salad bowl, and set aside.
BUTTERY CHICKY
Place a pan (that has a lid) over medium-high heat with a drizzle of oil. Pat the Chicken breast dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste with a knob of butter. Remove from the heat and rest for 5 minutes before slicing and seasoning.
SIMPLE SIDE SALAD
To the salad bowl with the Peas, add the shredded leaves, the diced Tomato, the remaining onion (to taste), a drizzle of olive oil, and seasoning. Toss until combined.
WINNER Chicken DINNER
Make a bed of the turmeric rice. Top with the sliced Chicken drizzled with the yoghurt. Side with the fresh salad and sprinkle over the chopped coriander. Time to dine, Chef!
GOLDEN RICE
Place a pot over medium-high heat with a drizzle of oil. When hot, fry ¾ of the diced Onion until golden, 4-5 minutes (shifting occasionally). In the final minute, add the golden rub. Add the rinsed rice and 450ml of salted water. Cover with a lid and bring to the boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and steam with the lid on, 8-10 minutes. Fluff with a fork, cover and set aside.
PREP STEP
Boil the kettle. In a bowl, loosen the yoghurt with water in 5ml increments until drizzling consistency. Set aside. Submerge the Peas in boiling water until plump, 2-3 minutes. Drain, place in a salad bowl, and set aside.
BUTTERY CHICKY
Place a pan (that has a lid) over medium-high heat with a drizzle of oil. Pat the Chicken breast dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste with a knob of butter. Remove from the heat and rest for 5 minutes before slicing and seasoning.
SIMPLE SIDE SALAD
To the salad bowl with the Peas, add the shredded leaves, the diced Tomato, the remaining onion (to taste), a drizzle of olive oil, and seasoning. Toss until combined.
WINNER Chicken DINNER
Make a bed of the turmeric rice. Top with the sliced Chicken drizzled with the yoghurt. Side with the fresh salad and sprinkle over the chopped coriander. Time to dine, Chef!
GOLDEN RICE
Place a pot over medium-high heat with a drizzle of oil. When hot, fry ¾ of the diced Onion until golden, 4-5 minutes (shifting occasionally). In the final minute, add the golden rub. Add the rinsed rice and 600ml of salted water. Cover with a lid and bring to the boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and steam with the lid on, 8-10 minutes. Fluff with a fork, cover and set aside.
PREP STEP
Boil the kettle. In a bowl, loosen the yoghurt with water in 5ml increments until drizzling consistency. Set aside. Submerge the Peas in boiling water until plump, 2-3 minutes. Drain, place in a salad bowl, and set aside.
BUTTERY CHICKY
Place a pan (that has a lid) over medium-high heat with a drizzle of oil. Pat the Chicken breast dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste with a knob of butter. Remove from the heat and rest for 5 minutes before slicing and seasoning.
SIMPLE SIDE SALAD
To the salad bowl with the Peas, add the shredded leaves, the diced Tomato, the remaining onion (to taste), a drizzle of olive oil, and seasoning. Toss until combined.
WINNER Chicken DINNER
Make a bed of the turmeric rice. Top with the sliced Chicken drizzled with the yoghurt. Side with the fresh salad and sprinkle over the chopped coriander. Time to dine, Chef!
Frequently Asked Questions
What is the preparation time for Scrumptious Chicken & Turmeric Rice?
The preparation time for Scrumptious Chicken & Turmeric Rice with fresh coriander, yoghurt & tomato is between 30 and 45 minutes.
What is the total time required to make Scrumptious Chicken & Turmeric Rice with fresh coriander, yoghurt & tomato?
The total time required to make Scrumptious Chicken & Turmeric Rice with fresh coriander, yoghurt & tomato is between 35 and 50 minutes.
How many servings does Scrumptious Chicken & Turmeric Rice provide?
4 servings
What are the main ingredients in Scrumptious Chicken & Turmeric Rice?
Chicken, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Coriander, Golden Rub, Low Fat Plain Yoghurt, Onion, Onions, Peas, Salad Leaves, Tomato, Tomatoes, White Basmati Rice
What is the nutritional information of Scrumptious Chicken & Turmeric Rice?
Calories: 651, Carbs: 99 grams, Fat: grams, Protein: 48.8 grams, Sugar: 19.9 grams, Salt: 554 grams
How do I prepare Scrumptious Chicken & Turmeric Rice?
GOLDEN RICE: Place a pot over medium-high heat with a drizzle of oil. When hot, fry ¾ of the diced onion until golden, 3-4 minutes (shifting occasionally). In the final minute, add the golden rub. Add the rinsed rice and 300ml of salted water. Cover with a lid and bring to the boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and steam with the lid on, 8-10 minutes. Fluff with a fork, cover and set aside. PREP STEP: Boil the kettle. In a bowl, loosen the yoghurt with water in 5ml increments until drizzling consistency. Set aside. Submerge the peas in boiling water until plump, 2-3 minutes. Drain, place in a salad bowl, and set aside. BUTTERY CHICKY: Place a pan (that has a lid) over medium-high heat with a drizzle of oil. Pat the chicken breast dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste with a knob of butter. Remove from the heat and rest for 5 minutes before slicing and seasoning. SIMPLE SIDE SALAD: To the salad bowl with the peas, add the shredded leaves, the diced tomato, the remaining onion (to taste), a drizzle of olive oil, and seasoning. Toss until combined. WINNER CHICKEN DINNER: Make a bed of the turmeric rice. Top with the sliced chicken drizzled with the yoghurt. Side with the fresh salad and sprinkle over the chopped coriander. Time to dine, Chef!
What should be prepared from my kitchen to make Scrumptious Chicken & Turmeric Rice?
Chicken, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Coriander, Golden Rub, Low Fat Plain Yoghurt, Onion, Onions, Peas, Salad Leaves, Tomato, Tomatoes, White Basmati Rice
How many calories does Scrumptious Chicken & Turmeric Rice have?
651 calories
How much fat content does Scrumptious Chicken & Turmeric Rice have?
grams
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