For the yellow rice:
1 cup Daawat Parboiled Rice, soaked in water for 20 mins
1 tsp turmeric powder
1 tsp curry powder
2 tbsp oil
2 cups water
Salt to taste
Roasted cashew nuts

For the chicken:
1 bunch coriander leaves with stems
2 tbsp oil
2 pieces chicken leg attached to thigh
2 cloves of garlic
3 green chillies
3 tbsp coconut cream
Juice of one lemon
Salt to taste
Freshly ground black pepper


For the rice:

1. In a pan, heat oil. Add turmeric powder and curry powder and stir for a few seconds. Add the rice and mix with the spices. Season with salt and pepper and add water.

2. Let the water come to a boil, then reduce the temperature, cover the pan with a lid and let simmer for 12-15 minutes. Once cooked, stir in the cashew nuts and set aside.

For the chicken:

1. Blend together coriander leaves with the stems, green chillies, garlic, lemon juice, salt, pepper, coconut cream and oil.

2. Spoon the marinade over the chicken. Tip: make a few cuts about 1/2 cm deep into the chicken for the marinade to go through and flavour it beautifully. You can also toss the chicken in the marinade and leave in the refrigerator over night for more flavour.

3. Bake in a preheated oven at 180C for 35 minutes or until it is no longer pink inside.

4. Serve on a bed of the prepared yellow rice.


Recipe by: Pika Chakula

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