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Coriander and coconut chicken with turmeric rice recipe
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Whip up a flavorful coriander coconut chicken with vibrant turmeric rice for a quick, nutritious family meal!
Ingredients:
  • 8 Australian Chicken Thigh Fillets
  • 200g pkt Coriander & Coconut Marinade
  • 140g yoghurt
  • 20.00 ml ghee or butter
  • 2 tsp ground turmeric
  • 2.50 gm ground cinnamon
  • 200g basmati rice
  • 250g cherry tomatoes, chopped
  • 1/2 small red onion, finely chopped
  • 20.00 ml finely chopped coriander
  • 4 pieces roti bread, warmed
  • Coriander sprigs, to serve
  • Lime wedges, to serve
Instructions:
  • Mix the chicken, marinade, and yogurt in a medium bowl. Cover with plastic wrap and refrigerate for 15 minutes to enhance the flavors.
  • In a medium saucepan over medium heat, melt the ghee or butter. Stir in the turmeric and cinnamon, cook for 30 seconds until fragrant. Add the rice and cook for 1 minute to coat. Pour in 2 cups (500ml) of water, bring to a boil, then cover and reduce heat to medium-low. Cook for 10-12 minutes until the rice is tender and liquid is absorbed. Let it sit covered for 5 minutes to steam before serving.
  • Preheat a high grill. Line a baking tray with foil and spray with olive oil. Spread the chicken mixture on the tray and grill, turning occasionally, until golden and cooked through, about 10-15 minutes.
  • Mix the tomato, onion, and chopped coriander in a small bowl.
  • Plate the chicken and rice evenly. Garnish with fresh coriander. Serve alongside the tomato mixture, roti, and lime wedges.

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