Indian Chicken and Rice
Whether it be NYC or Paris, you can usually find food carts or shops with ethnic street foods. My favorites are the Indian and Turkish carts. One of the last times I grabbed some food from an Indian street cart, it was very late at night and I needed to absorb some alcohol. However, the next morning I woke up realizing that the Indian chicken and rice with a fried egg would be an absolutely amazing, make-ahead recovery meal for when I’m training. On the same note, it would also be a great meal to make ahead for anyone. If you omit the egg in this dish, it reheats perfectly for lunch.
Couple Cooking Notes:
This recipe does call for chicken breast to be marinated, but you could easily marinate tofu the same way or even a portobello mushroom for a vegetarian option. Also, if you can, do try and marinate the chicken and/or tofu overnight for a punch of flavor.
Indian Chicken and Turmeric Rice with a Fried Egg
- 4 boneless, skinless chicken breasts
- 1 cup basmati rice
- 1 serrano chile pepper
- 1 thumb size ginger
- 3 cloves of garlic
- 1 yellow onion
- 1 tablespoon curry powder
- 1/2 tablespoon turmeric
- Olive oil
- 1 lime
- 4 eggs
- Fresh cilantro chopped up
- Optional: Naan bread
- For the chicken: Juice the 1 lime and pour about 1 tablespoon olive oil over the chicken. Then mince the serrano pepper, mince the garlic, but reserve half for the rice, mince or grate half of the ginger over the chicken and then sprinkle the curry powder over the chicken with a few pinches . Rub all together and place in the fridge.
- Once the chicken has marinated for at least a few hours, remove from the fridge. Two cooking ideas, grill or bake. Both are easy. For the grill you'll want the grill to medium high heat and grill wach side for about 10-12 minutes depending on size. For the oven, sear the chicken and place in a baking dish. Heat the oven to 375F and place in the oven for about 20 minutes.
- For the rice: Mince the remaining ginger and dice the onion. Heat a pot to medium heat with some olive oil. Add in the ginger and onion. Season with a pinch of salt and turmeric. Sauté for a few minutes and then add in the rest of the garlic. Sauté for another minute and add in the rice. Season with another pinch of salt and the rest of the turmeric. Stir so the rice is coated with everything. Pour water over the rice and bring to a boil. Cover and turn the heat down to a simmer. The rice should take about 15 minutes.
- Whether you are grilling the chicken or baking it, it should be done at the same time as the rice. This is the time you should heat a non-stick skillet to medium-high heat. Pour in a bit of oil and break open the eggs. They should only take a few minutes to cook, so you can go ahead and start plating the food. Once the eggs are set, place over the chicken and rice. Sprinkle with salt, cilantro and maybe sirarcha sauce for more heat.
Sugar Conscious, Dairy Free, Gluten Free, Wheat Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Red Meat Free, Crustacean Free, Celery Free, Mustard Free, Sesame Free, Lupine Free, Mollusk Free, Alcohol Free, No Sugar Added, Kosher