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Westbengal · Dinner

Ginger Chicken with Rice

Traditional Recipe 10: Ginger Chicken with Rice recipe

🧺 Ingredients

• Chicken: 500g, cut into medium pieces
• Rice: 200g, long-grain basmati
• Mustard oil: 20ml
• Ginger: 4 tbsp (60g), cut into thin slices and some minced
• Green chillies: 4, slit
• Onion: 100g, sliced thin
• Turmeric powder: 0.5 tsp (1.5g)
• Salt: to taste
• Water: 500ml (for rice cooking)
• Cumin seeds: 1 tsp (5g)

👩‍🍳 How to make Ginger Chicken with Rice

1. *Rice Preparation:*
2. Rinse rice, soak for 15 minutes.
3. Heat 10ml mustard oil in a pot over medium heat (140°C).
4. Add cumin seeds, temper for 20 seconds.
5. Add rice, stir-fry for 2 minutes.
6. Add 500ml water and salt.
7. Bring to boil, reduce to low (80°C).
8. Cover and cook for 15 minutes until water is absorbed.
9. Fluff and keep warm.
10. *Chicken Preparation (parallel):*
11. Heat 10ml mustard oil in a pan over medium-high heat (170°C).
12. Brown chicken pieces for 3 minutes per side. Remove.
13. In the same pan, add onion, cook for 2 minutes over medium heat (140°C).
14. Add ginger slices and minced ginger, cook for 2 minutes.
15. Add green chillies, turmeric, and salt.
16. Add 200ml water. Bring to boil.
17. Reduce to medium-low (100°C). Add chicken pieces back.
18. Cover and simmer for 18 minutes until chicken is fully cooked.
19. Gravy should be light with visible ginger pieces.
20. Serve curry over warm rice.

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