Turmeric & Tamarind Grilled Chicken with Coconut Saffron Rice is a vibrant dish that marries the earthy flavors of turmeric with the tangy zest of tamarind. Originating from Southeast Asian cuisine, this dish is a sensory delight. The grilled chicken is infused with a marinade of turmeric, creating a golden hue and a warm, spicy flavor. Tamarind adds a unique tanginess that elevates the dish. Paired with coconut saffron rice, which is rich and aromatic, the combination is both exotic and comforting. Loved for its bold flavors and aromatic essence, this dish is perfect for those who appreciate a touch of the tropical in their meals. It’s a wholesome and satisfying option for lunch, leaving you feeling both nourished and indulged.
Turmeric & Tamarind Grilled Chicken with Coconut Saffron Rice
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Chicken – 1 Kg
- Turmeric – 2 Tsp
- Tamarind Paste – 3 Tbsp
- Garlic – 4 Cloves
- Ginger – 1 Tbsp
- Coconut Milk – 2 Cups
- rice – 2 Cups
- Saffron – 1 Pinch
- Salt – 1 Tsp
- Onion – 1 Piece
- lemon juice – 2 Tbsp
Nutrition
Per Serving
350 Kcal
Calories
12 Grams
Total Fat
8 Grams
Saturated Fat
75 Mg
Cholesterol
500 Mg
Sodium
45 Grams
Total Carbohydrates
2 Grams
Dietary Fiber
25 Grams
Protein
10 Mg
Vitamin C
Directions
Step 1
In a bowl, mix turmeric, tamarind paste, minced garlic, grated ginger, and lemon juice to form a marinade.
Step 2
Coat the chicken with the marinade, cover, and refrigerate for at least 30 minutes.
Step 3
Heat a grill pan over medium heat. Grill the marinated chicken for 8-10 minutes on each side until cooked through.
Step 4
In a pot, sauté sliced onion in a bit of oil until translucent. Add rice and stir to coat with oil.
Step 5
Add coconut milk, saffron, and salt to the rice. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
Step 6
Once the rice is done, fluff with a fork and serve with the grilled chicken.
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