India

Green chutney chicken rice bowl

Name: Green chutney chicken rice bowl
Total time: 45 min
Yield: 4 servings
Cuisine: Modern Indian
Ingredients: 500 g boneless breast cubed chicken, boneless; 1/2 cup hung curd (greek yogurt); a big handful mint leaves; 1 bunch coriander leaves (cilantro); 2 green chilli; 1 tbsp ginger garlic paste; 1 tbsp lemon juice; 1/2 tsp garam masala; Salt, to taste; 1 tbsp cooking oil (vegetable oil); 1 cup basmati rice; 1/2 tsp cumin seeds; 1 diced cucumber; 1 small diced onion; 1 diced tomato

Chicken marinated in mint coriander chutney, seared, over jeera rice with kachumber. Meal prep, desi style.

45 minTime

35 gProtein each

mediumSpice

Hari bhari lunchbox2 chapters · 1 min read

Make it your way

Grandma's wayHari chutney chicken, jeera rice and kachumber.

The original

416kcalsame

35 gproteinsame

2 gfibresame

45minutessame

A green chutney chicken bowl.

Per serving, worked out from the ingredient table.

Ingredients

Chicken, boneless500 g boneless breast, cubed

Hung curd (greek yogurt)½ cup

Mint leavesa big handful

Coriander leaves (cilantro)1 bunch

Green chilli2

Ginger garlic paste1 tbsp

Lemon juice1 tbsp

Garam masala½ tsp

Saltto taste

Cooking oil (vegetable oil)1 tbsp

Basmati rice1 cup

Cumin seeds½ tsp

Cucumber1, diced

Onion1 small, diced

Tomato1, diced

Method

4 steps

1Blend mint, most of the coriander, chillies, ginger garlic paste, lemon, garam masala and salt into a chutney. Mix half with the yoghurt and coat the chicken. Rest 20 minutes.
2Cook the rice with cumin and salt until fluffy.
3Sear the chicken in a hot pan or grill with the oil until charred in spots and cooked through, with no pink remaining.
4Toss cucumber, onion, tomato, remaining coriander, lemon and salt into kachumber. Build bowls with rice, chicken, kachumber and a drizzle of the remaining chutney.

Serve it like this

Pack rice on one side, chicken on the other, kachumber in a corner and chutney in a small pot. Serve warm with a lemon wedge.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

India

Green chutney chicken rice bowl

Chicken marinated in mint coriander chutney, seared, over jeera rice with kachumber. Meal prep, desi style.

45 minTime

35 gProtein each

mediumSpice

Hari bhari lunchbox2 chapters · 1 min read

Make it your way

Grandma's wayHari chutney chicken, jeera rice and kachumber.

The original

416kcalsame

35 gproteinsame

2 gfibresame

45minutessame

A green chutney chicken bowl.

Per serving, worked out from the ingredient table.

Ingredients

Chicken, boneless500 g boneless breast, cubed

Hung curd (greek yogurt)½ cup

Mint leavesa big handful

Coriander leaves (cilantro)1 bunch

Green chilli2

Ginger garlic paste1 tbsp

Lemon juice1 tbsp

Garam masala½ tsp

Saltto taste

Cooking oil (vegetable oil)1 tbsp

Basmati rice1 cup

Cumin seeds½ tsp

Cucumber1, diced

Onion1 small, diced

Tomato1, diced

Method

4 steps

1Blend mint, most of the coriander, chillies, ginger garlic paste, lemon, garam masala and salt into a chutney. Mix half with the yoghurt and coat the chicken. Rest 20 minutes.
2Cook the rice with cumin and salt until fluffy.
3Sear the chicken in a hot pan or grill with the oil until charred in spots and cooked through, with no pink remaining.
4Toss cucumber, onion, tomato, remaining coriander, lemon and salt into kachumber. Build bowls with rice, chicken, kachumber and a drizzle of the remaining chutney.

Serve it like this

Pack rice on one side, chicken on the other, kachumber in a corner and chutney in a small pot. Serve warm with a lemon wedge.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Green chutney chicken rice bowl

Make it your way

Ingredients

Method

Green chutney chicken rice bowl

Make it your way

Ingredients

Method

Make it a meal