Simple & Flavorful Meal: Rice, Chicken strips, curry & Salad

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Rice, Chicken Strips, Curry & Salad


This dish is a delightful twist on the classic Japanese katsu curry, combining crispy chicken strips with a rich, spiced curry sauce. Instead of traditional katsu chicken, tender chicken strips take center stage, paired with fragrant basmati rice cooked in ghee, lime juice, and garam masala—I personally prefer the fragrant richness of kaima rice. A crisp, flavorful salad rounds out the meal, making it a well-balanced and satisfying dish.  

Curry Recipe  

Ingredients

  • - Oil  
  • - 1 onion, chopped  
  • - 2-3 garlic cloves, crushed  
  • - 1 potato, diced  
  • - 1 carrot, diced  
  • - 1 apple, chopped  
  • - Salt, paprika, and pepper (to taste)  
  • - 1-2 cups chicken stock (or make with 1 stock cube + water)  
  • - Garam masala  
  • - Meat masala  

Method:

  1. Heat oil in a pan and sauté the onion and garlic until fragrant.  
  2.  Add the potato and sauté for a few minutes, then add the carrot and apple.  
  3.  Season with salt, pepper, and paprika, stirring well to combine.  
  4.  Pour in the chicken stock, bring to a boil, then cover and simmer on medium heat   for 15 minutes.  
  5.  Blend the mixture until smooth, then return it to the saucepan.  
  6.  Stir in garam masala and meat masala, adding water if needed to adjust consistency. Bring to a gentle boil.  

Refreshing Salad Recipe  

**Ingredients:**  

  • - Iceberg lettuce, finely chopped  
  • - Purple cabbage, chopped  
  • - Parmesan cheese  

For Dressing:

  • - 1 garlic clove, crushed  
  • - Juice of ½ lime  
  • - 1 tsp vinegar  
  • - 1 tsp olive oil  
  • - 1 tsp marjoram or oregano  
  • - 1 tbsp yogurt  
  • - 1 tbsp mayonnaise  
  • - Sumac, salt, and pepper (to taste)  

Method  

1. Mix all dressing ingredients in a bowl until well combined.  
2. Toss with the chopped lettuce, cabbage, and Parmesan cheese.  


Rice

Ingredients

  • 2 cups basmati rice (or Kaima rice)
  • 4 Cups Water
  • 1 Tablespoon ghee
  • Juice of ½ lime
  • ½ Teaspoon Garam masala
  • toasted sesame seeds & kalonji seeds for garnish

Method

  1. Wash and soak the rice in water for 15 minutes.
  2. Bring the water to boil.
  3. Add the drained rice, salt, ghee, lime juice and garam masala.
  4. Bring to boil, cover and cook on low flame till done. about 15 minutes.
  5. garnish with toasted sesame seeds and kalonji seeds.  

Serve the crispy chicken strips over the fragrant rice, ladled with the velvety curry sauce, and enjoy alongside the fresh, tangy salad for a perfectly balanced meal

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