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Ginger chicken

Lemon & Ginger Chicken Rice

Enjoy a hearty South Asian dish, packed with colour and flavours.

  • 0 - 30 Minutes
  • Easy
  • 2




  • 2 pouches TILDA Coconut Basmati Rice
  • 4 bone-on chicken (thighs & legs preferred), cleaned
  • 2 tbsp vegetable oil
  • 1/2 tsp Turmeric Powder
  • 1 tsp Red Chili Powder
  • 1 tsp Coriander Powder
  • 1 tsp Cumin Powder
  • 1 inch fresh organic Ginger thinly sliced
  • 5-6 Kefir Lime Leaves (dried or fresh)
  • 1 cup Coconut Milk
  • 1 cup Water
  • Salt to taste

How to make Lemon & Ginger Chicken Rice

  1. In a large, deep pan, heat the vegetable oil, add the chicken pieces once the oil is heated and brown evenly on each side.

  2. Now add all the spices, mix well and cook the spices with the chicken for a couple of minutes.

  3. Add thinly sliced ginger, kefir lime leaves, coconut milk and water, mix well and poach the chicken for about 10 minutes until the liquid is reduced to a third of what we started with.

  4. Remove the large, sliced ginger and kefir lime leaves.

  5. Stir in the packs of Tilda Coconut Basmati and cook for 2 minutes to incorporate flavours.