Chicken Recipe

This comforting dish brings the vibrant flavors of Indian cuisine to your dinner table with minimal effort. Tender chicken thighs are browned until golden, then simmered in a rich, aromatic sauce featuring turmeric, ginger, and garlic. The result is a deeply flavorful, protein-packed meal that feels both hearty and satisfying. Served alongside fluffy basmati rice and fresh, cool cucumber ribbons, the textures balance perfectly. Stuff everything into warm, halved pita pockets for a handheld meal that is as fun to eat as it is delicious. It is an ideal weeknight dinner that pairs well with a dollop of natural yoghurt to cool the spices.

Cuisine: Indian

Courses: Baked Goods

Difficulty: Intermediate

Servings: 12

Calories: 596.1

Dietary: Gluten-free

Description

This comforting dish brings the vibrant flavors of Indian cuisine to your dinner table with minimal effort. Tender chicken thighs are browned until golden, then simmered in a rich, aromatic sauce featuring turmeric, ginger, and garlic. The result is a deeply flavorful, protein-packed meal that feels both hearty and satisfying. Served alongside fluffy basmati rice and fresh, cool cucumber ribbons, the textures balance perfectly. Stuff everything into warm, halved pita pockets for a handheld meal that is as fun to eat as it is delicious. It is an ideal weeknight dinner that pairs well with a dollop of natural yoghurt to cool the spices.

Ingredients

1 cups Basmati rice
2 Cups water
4 Pita pockets, heated, halved, to serve
1 Lebanese cucumber, cut into ribbons
5 Minutes or until soft. Add chicken to

Directions

1
Rinse the basmati rice under cold water until the water runs clear, then combine with water in a saucepan and bring to a boil.
2
Reduce heat to low, cover, and simmer the rice for 15 minutes or until tender and water is absorbed; fluff with a fork and set aside.
3
Heat oil in a large heavy-based saucepan over moderate heat.
4
Add onion, garlic, and ginger; cook and stir for 3 minutes until fragrant and softened.
5
Add chicken thighs to the pan; cook and stir for 5 minutes or until browned on all sides.
6
Stir in curry paste and tomato; cook and stir for 30 seconds or until the paste is fragrant.
7
Add 1/4 teaspoon ground turmeric and enough water to create a thick sauce; simmer for 10 minutes until chicken is cooked through.
8
Warm pita pockets in a dry skillet or toaster oven until pliable and lightly crisp.
9
Assemble sandwiches by filling halved pita pockets with rice, spiced chicken, cucumber ribbons, and a dollop of natural yoghurt.
10
Garnish with fresh coriander sprigs and serve immediately.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 596.1kcal

% Daily Value *
Total Fat 40.3g62%
Saturated Fat 7.9g40%
Cholesterol 111.2mg38%
Sodium 103.6mg5%
Total Carbohydrate 16.5g6%
Dietary Fiber 0.4g2%
Sugars 0.4g
Protein 35.5g71%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, curry, indian, pita, rice, basmati, cucumber, spicy, dinner, easy, weeknight, turmeric, ginger, garlic, yoghurt, meal, protein, homemade

Read it online: https://www.chefs-mate.com/recipe/chicken-recipe-252/