Indian · Dinner
Spiced Chicken Rice Bowl (Gluten-Free)
Boneless chicken thigh marinated in garam masala and turmeric, pan-seared until golden, then simmered in a tomato-onion gravy with cumin and chili. Served over basmati rice with yogurt, cilantro, and lime. Warm, aromatic, and naturally gluten-free.
$4
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
548Calories
48.2gProtein
22.8gFat
39.1gCarbs
6.8gSugar
3.1gFiber
890mgSodium
214mgChol
5.4gSat Fat
870mgPotassium
140mgCalcium
3.4mgIron
0.9mcgVitamin B12
9.5mgVitamin C
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Cut chicken thigh into bite-sized pieces, coat with half the garam masala, half the turmeric and salt.
2
Marinate
Cover and chill for 15 minutes.
3
Sear
Heat oil over medium-high heat, sear chicken 4 minutes, turning once, until browned.
4
Sauté onion, garlic and ginger over medium heat for 3 minutes until softened, then stir in tomato, remaining garam masala, remaining turmeric, cumin, chili powder, tamari and stock. Simmer 12 minutes over medium-low heat, stirring occasionally, until sauce thickens and coats chicken.
5
Plate
Spoon rice into bowl, top with chicken and sauce, add yogurt, scatter cilantro and serve with lime.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g boneless chicken thigh
- 1 cup190g basmati rice, cooked
- 1/2 cup120g plain yogurt
- 11 small onion
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fresh ginger
- 11 small tomato
- 2 tbsp30ml gluten-free tamari soy sauce
- 2 tsp2 tsp garam masala
- 1 tsp1 tsp ground turmeric
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp chili powder
- 2 tbsp30ml vegetable oil
- 4 tbsp60ml chicken stock
- 2 tbsp2 tbsp fresh cilantro
- 22 lime wedge
- salt, to taste
