300g skinless and boneless chicken, cut in large pieces
Quarter cup lemon juice
1 tsp salt
1 tsp chili flakes
Half tsp ground pepper
Half tsp garlic powder or finely chopped garlic
1 tsp ginger-garlic paste
4 cups cooked white rice
1 cup chopped coriander
Half cup chopped green onions
- Marinate chicken with lemon juice, salt, chili flakes, garlic, pepper, 1 tsp of oil and half of the chopped coriander. Cover with plastic film and place in fridge for 15 minutes.
- Heat 1 tbsp of oil in a pan on medium fire, add the marinated chicken along with a cup of water and the ginger-garlic paste. Cook semi-covered until the water dries up, by stirring the chicken from time to time.
- Remove the chicken from the gravy and let cool. Reserve the gravy. When cooled down, slice the chicken in chunks.
- In a bowl, add the rice, rest of the coriander, green onions, gravy from the chicken and the sliced chicken. Mix well and serve hot or cold with a salad or sautéed veggies. I ate it with sautéed pak-choy and cashew nuts.
I guess anything can be put in this rice.. chopped bell peppers, carrots, onions or cabbage! 🙂