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Coriander Ginger Chicken

Prep Time 15 minutes
Cook Time 35 minutes
Servings 4 servings
Calories 439kcal

Ingredients

  • 3/4 lb Chicken breast boneless skinless cut into bite sized pieces
  • 2 tbsp Lemon juice
  • 2 tsp Fresh ginger grated
  • 1 tsp Ground coriander
  • 1 tsp Ground cumin
  • 1 cup Yogurt
  • 1/2 tsp Ground turmeric
  • 1/4 tsp Red pepper flakes optional
  • 1/2 cup Basmati rice
  • 1 tbsp Extra-virgin olive oil
  • 1/2 cup Onion chopped
  • 1/2 cup Red bell pepper sliced
  • 3 cloves Garlic sliced thin
  • 2 tsp Tomato paste
  • Fresh cilantro garnish
  • 12 slices Jalapeño pepper optional
  • 4 slices Crusty bread toasted and drizzled with olive oil
  • 1/2 tsp Fresh rosemary minced
US Customary - Metric

Instructions

  • In a bowl mix the chicken, lemon juice, ginger, coriander, cumin, yogurt, turmeric, and red pepper flakes (if using) until well combined. Set aside for 20 minutes.
  • Season the rice with salt and pepper then cook according to the instructions on the package. Once done season with salt if needed and cover with a lid to keep warm.
  • Heat a non-stick pan over medium heat. Once hot add the oil and onion and saute until soft. Then add the bell pepper and garlic, saute until the garlic starts to turn golden brown. Then stir in the tomato paste.
  • Add in the chicken and marinade; cook the chicken to an internal temperature of 160 degrees using a thermometer. (Add a little water a tablespoon at a time if needed to thin out the sauce)
  • Serve the chicken with rice. Garnish with cilantro and jalapeno (if using). Serve with bread drizzled with olive oil, seasoned with salt, pepper, and rosemary.

Nutrition

Calories: 439kcal | Carbohydrates: 61g | Protein: 29g | Fat: 10g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 350mg | Potassium: 1333mg | Fiber: 10g | Sugar: 18g | Vitamin A: 3748IU | Vitamin C: 352mg | Calcium: 149mg | Iron: 3mg