Bombay Chicken and Rice Delight

Name: Bombay Chicken and Rice Delight
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 500 g boneless chicken thighs (cut into pieces); 1 cup basmati rice (rinsed and drained); 2 tbsp vegetable oil; 1 large onion (finely chopped); 3 cloves garlic (minced); 1 tbsp ginger (minced); 1 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp turmeric powder; 1/2 tsp cayenne pepper (optional, adjust to taste); 400 g canned tomatoes (diced); 2 cups chicken broth; 1 tsp salt (or to taste); 1/2 tsp black pepper

60 min 4 servings Medium

All Recipes

Savour the exotic flavours of Bombay with this easy chicken and rice recipe, perfumed with aromatic spices.

Prep

20 min

Cook

40 min

Total

60 min

Servings

Difficulty

Medium

Bombay Chicken and Rice is a delightful dish that brings the aromatic and vibrant flavours of Indian cuisine to your table. This dish is perfect for those who love a bit of spice and want to enjoy a hearty, flavour-packed meal. This version is designed to be both easy and authentic, capturing the essence of traditional Bombay flavours with accessible ingredients. It's ideal for busy weeknights or when you want to impress guests with minimal effort. The combination of tender chicken pieces and fragrant rice simmered with spices and tomatoes makes it a complete meal that is sure to satisfy your taste buds.

Ingredients

Servings

For the chicken and rice

Instructions

Prepare the chicken

Cut the chicken thighs into bite-sized pieces and set aside.

Pro tip: Marinate the chicken in a little yogurt and spices for deeper flavour.

Cook the onions

Heat the vegetable oil in a large skillet over medium heat. Add the chopped onions and sauté until golden brown, about 5 minutes.

Pro tip: Stir frequently to prevent the onions from burning.

Add aromatics

Stir in the garlic and ginger, cooking for another 2 minutes until fragrant.

Pro tip: Lower the heat if necessary to prevent burning.

Spice it up

Add the ground cumin, coriander, turmeric, and cayenne pepper. Cook for 1 minute to toast the spices.

Pro tip: This step enhances the flavour of the spices.

Combine tomatoes and chicken

Add the diced tomatoes and chicken pieces to the skillet. Cook for 7-10 minutes until the chicken is browned.

Pro tip: Ensure the chicken is well coated with the spices and tomatoes.

Add rice and broth

Stir in the basmati rice and chicken broth. Season with salt and pepper. Bring to a boil.

Pro tip: Rinse the rice until the water runs clear to remove excess starch.

Simmer

Reduce the heat to low, cover, and simmer for 20 minutes until the rice is tender and the liquid is absorbed.

Pro tip: Avoid lifting the lid to ensure even cooking.

Rest and serve

Remove from heat and let it rest for 5 minutes before fluffing with a fork. Serve hot.

Pro tip: Garnish with fresh cilantro for extra flavour.

💡

Tips & Tricks

For a richer flavour, marinate the chicken overnight.
Use basmati rice for an authentic taste and fragrance.
Adjust the spice level to suit your preference by altering the amount of cayenne pepper.

Serving Suggestions

Serve this Bombay Chicken and Rice with a side of yogurt or cucumber raita to balance the spices and add a cooling element. A simple green salad or naan bread also pairs well. This dish can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if needed to keep the rice moist.

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