Indian · Dinner
Spiced Chicken Rice Bowl (No-Chop)
A no-chop Indian-style rice bowl with pulled rotisserie chicken thigh coated in ginger-garlic-tomato masala simmered with warming spices, served over microwave basmati rice with shredded cabbage and cilantro, finished with lime.
$5
10 minsPrep
18 minsCook
28 minsTotal
EasyLevel
Nutrition per serving
505Calories
40.2gProtein
22.6gFat
33.8gCarbs
4.9gSugar
4.1gFiber
700mgSodium
205mgChol
5.4gSat Fat
870mgPotassium
95mgCalcium
3.8mgIron
0.6mcgVitamin B12
28mgVitamin C
gluten-free
protein-rich
no-chop
Instructions
1
Prep
Shred the rotisserie chicken into bite-size pieces by hand; tear cilantro leaves and set aside.
2
Bloom
Heat vegetable oil in a small saucepan over medium heat; stir in ginger-garlic paste, cumin, turmeric, garam masala and chili powder for 1 minute until fragrant.
3
Simmer
Add canned tomatoes and stir; simmer uncovered over medium-low heat 6 minutes until sauce darkens and thickens.
4
Plate
Add chicken and salt to the saucepan, stir and warm through 2 minutes; spoon rice into a bowl, top with spiced chicken, cabbage and cilantro, then squeeze lime juice over.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g chicken thigh
- 2 tbsp2 tbsp ginger-garlic paste
- 2/3 cup80g, a small portion of a 14.5 oz can canned tomatoes
- 1 cup180g, microwave pouch or pre-cooked leftover basmati rice, cooked
- 1 cup70g cabbage
- 2 tbsp2 tbsp cilantro leaves
- 2 tsp2 tsp cumin-ground
- 1 tsp1 tsp turmeric-ground
- 1 tsp1 tsp garam masala
- 1/2 tsp1/2 tsp chili powder
- 2 tbsp2 tbsp vegetable oil
- 1/4 tsp1/4 tsp salt
- 22 lime wedge
