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Indian Chicken Masala Bake with Coconut Turmeric Rice

Authors
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    Name
    ChefPandas
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🍽️ Recipe Overview

  • Cuisine : Indian
  • Dietary : High-Fat
  • Time : Slow
  • Serves : 2
  • Skill Level : Easy

👨‍🍳 Chef's Notes

  • This recipe combines the bold flavors of Indian spices with the creamy richness of coconut milk for an indulgent meal.
  • The slow cooking process allows the flavors to meld together, creating a dish bursting with aroma and taste.

⭐ Why This Recipe Works

The slow baking process allows the flavors to develop and intensify, resulting in tender, juicy chicken infused with aromatic spices. The creamy coconut turmeric rice complements the bold flavors of the masala, creating a harmonious balance of taste and texture.

🧾 Ingredients

For Chicken Masala:

  • 2 Chicken breasts, boneless and skinless (400g / 14 oz)
  • 1 Onion, finely chopped
  • 2 Garlic cloves, minced
  • 1 tsp Turmeric powder
  • 1 tbsp Garam Masala
  • 1/2 cup Coconut Milk (120ml)
  • Salt and Black Pepper to taste
  • Fresh Cilantro, for garnish

For Coconut Turmeric Rice:

  • 1 cup Basmati Rice (200g / 7 oz)
  • 1 1/2 cups Water (360ml)
  • 1/2 cup Coconut Milk (120ml)
  • 1 tsp Turmeric powder
  • Salt to taste

🔪 Preparation

  1. Preheat the oven to 180°C (350°F).
  2. In a bowl, mix turmeric powder, garam masala, salt, and black pepper. Marinate the chicken breasts in this mixture.
  3. In a separate bowl, combine rice, water, coconut milk, turmeric, and salt for the rice.

🥘 Cooking Instructions

  1. In a baking dish, layer the marinated chicken breasts with onions and garlic.
  2. Pour coconut milk over the chicken, cover the dish with foil, and bake for 40 minutes.
  3. After 40 minutes, remove the foil, baste the chicken with the sauce, and bake for an additional 10 minutes until the chicken is golden brown.
  4. While the chicken is baking, cook the rice in a rice cooker or on the stovetop according to package instructions.
  5. Once the chicken is cooked, sprinkle fresh cilantro on top.
  6. Serve the chicken masala hot over the coconut turmeric rice.

⏱️ Timing Breakdown

  • Preparation: 15 minutes
  • Baking: 50 minutes
  • Total: 1 hour 5 minutes

📊 Nutrition Facts

  • Calories: 412 per serving
  • Protein: 30g
  • Fat: 16g
  • Carbohydrates: 35g
  • Fiber: 2g

🔄 Variations & Substitutions

  • Vegetarian Option : Substitute chicken with tofu or paneer for a vegetarian version.
  • Low-Carb : Replace Basmati rice with cauliflower rice for a low-carb alternative.

💡 Pro Tips

  • For extra flavor, toast the spices before marinating the chicken.
  • Use full-fat coconut milk for a richer and creamier texture.
  • Let the chicken rest for a few minutes before slicing to retain juices.

🌡️ Storage Instructions

  • Store leftover chicken masala and rice separately in airtight containers in the refrigerator for up to 3 days.
  • Reheat in the microwave or on the stovetop until heated through. Add a splash of water to revive the rice's moisture.

Remember to savor the vibrant colors, the aroma of spices, and the tender texture of the chicken in this unique Indian-inspired dish. Enjoy the fusion of flavors and share it with your loved ones for a delightful dining experience.