Chicken Over Rice with Garlic Yogurt and Spicy Red Sauce

Name: Chicken Over Rice with Garlic Yogurt and Spicy Red Sauce
Yield: 2 servings
Cuisine: British
Ingredients: 400 g Chicken thighs (boneless, skinless); 300 g Turmeric rice (leftover); 30 g Raisins; 80 g Cooked chickpeas; 50 g Pickled red cabbage; 40 g Lettuce; 50 g Cucumber; 10 g Coriander; 20 g Almonds

Lisa @lisagc

Bristol, UK

Even though this dish hails from the halal carts of New York, I first came across this dish in Tokyo where it's having a moment! So delicious and varied. This is my take based on memory, what I had in the fridge, and brainstorming with the Cookpad AI tool ✨

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Ingredients

2 servings

400 gChicken thighs (boneless, skinless)
300 gTurmeric rice (leftover)
30 gRaisins
80 gCooked chickpeas
50 gPickled red cabbage
40 gLettuce
50 gCucumber
10 gCoriander
20 gAlmonds

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Steps

1

Mix chicken with marinade ingredients. Let sit for 15 min.
2

While marinating, prepare the yogurt-mayo sauce: mix yogurt, mayo, garlic, lemon juice, and salt in a bowl.
3

Prepare the spicy red sauce: blend plum tomatoes, chillies, vinegar, garlic, sugar, salt, and olive oil until smooth.
4

Chop lettuce, cucumber, and coriander. Set aside with pickled cabbage.
5

Warm turmeric rice and mix in raisins and chickpeas.
6

Pan-fry chicken on medium-high heat until golden and cooked through. Remove chicken and set aside to rest, then slice.
7

In the same pan, toast almonds until golden. Chop roughly.
8

Arrange rice in bowls with the pickled red cabbage, lettuce and cucumber on the side. Top with chicken.
9

Drizzle both sauces over the top, sprinkle with toasted almonds and coriander, and serve.