Chicken Tamarind Fried Rice – Indian Chicken Fried Rice is fast, easy, filling, delicious, and inexpensive. Coconut, tamarind, and curry leaves bring an aromatic flavor to this homemade comfort food. However, make sure to use rice that has been previously cooked and completely cooled, preferably overnight.
Ingredients needed to make Chicken Tamarind Fried Rice – Indian Chicken Fried Rice
3 tbsp oil of choice
1 and 1/4 tsp mustard seeds (rai)
15 curry leaves
1/2 cup finely chopped onion (red or white)
1.5 tsp ginger garlic paste
2 and 1/4 cups chopped chicken, boneless (1.5 pounds)
3/4 tsp ground turmeric (haldi)
1/2 tsp ground red chili powder
1 tsp salt
1/4 cup dried desiccated coconut
1 tsp tamarind concentrate
2 and 1/2 cups cooked leftover rice
1 tsp cumin seeds (jeera)
2 tsp coriander seeds (dhaniya seeds)
1/4 tsp fenugreek seeds (methi seeds)
3 whole dried red chili peppers
METHOD –
Prep
First, crush / grind all the ingredients listed under crushed spices to a very fine powder. I used an electric coffee grinder. Also, you can use a mortar and pestle in case you don’t have a coffee grinder.
Second, finely chop the onion. Also, chop the chicken to 1 inch cubes.
Cook –
First in a deep bottom wok or pot add oil on medium heat. Second, when the oil is hot add the mustard seeds and curry leaves. Further, when the mustard seeds splutter add in the onions.
Furthermore, when the onions turn golden in roughly 2 to 4 minutes add the ginger garlic paste. Sauté for a few seconds. Further add in the chopped chicken. Then add the turmeric, red chili powder, and salt stir well. Moreover, let the chicken cook covered for 10 to 12 minutes until its cooked. Stir intermittently.
Add the crushed spices, and the desiccated coconut and tamarind concentrate and stir until combined. Finally add in 2 cups rice stir well and cook for a minute or 2 until well mixed. Finally, turn off heat.
Tried this recipe yet? Also, Give us a rating, comment below in the reply section and let us know what you think. Further, Follow us on Instagram @Fastcurries and Facebook @Fastcurries
Moreover, try some of our other recipes
Peanut Chilli Thecha – Green Chilli Peanut Chutney
Also, try some of our instant pot recipes.
Chicken Tamarind Fried Rice – Indian Chicken Fried Rice
Equipment
- 1 deep wok
Ingredients
- 3 tbsp oil of choice
- 1 and 1/4 tsp mustard seeds (rai)
- 15 curry leaves
- 1/2 cup finely chopped onion
- 1 and 1/2 tsp ginger garlic paste
- 1 and 1/2 pounds chicken, boneless ( 2 and 1/4 cups chopped)
- 3/4 tsp ground turmeric (haldi)
- 1/2 tsp ground red chili powder
- 1 tsp salt
- 1/4 cup dried desiccated coconut
- 1 tsp tamarind concentrate
- 2 and 1/2 cups cooked rice (leftover white rice)
Crushed Spices
- 1 tsp cumin seeds (jeera)
- 2 tsp coriander seeds (dhaniya seeds)
- 1/4 tsp fenugreek seeds (methi seeds)
- 3 whole dried red chili peppers
Instructions
Prep
- Crush / grind all the ingredients listed under crushed spices to a very fine powder. I used an electric coffee grinder. Also, you can use a mortar and pestle in case you don’t have a coffee grinder.
- Finely chop the onion.
- Chop the chicken to 1 inch pieces.
Cook
- In a deep bottom wok or pot add oil on medium heat. Second, when the oil is hot add the mustard seeds and curry leaves. Further, when the mustard seeds splutter add in the onions.
- When the onions turn golden in roughly 2 to 4 minutes add the ginger garlic paste. Sauté for a few seconds. Further add in the chopped chicken. Stir and let it sauté for 2 to 3 minutes.
- Then add the turmeric, red chili powder, and salt stir well. Moreover, let the chicken cook covered for 10 to 12 minutes until its cooked. Stir intermittently.
- Add the crushed spices, and the desiccated coconut and tamarind concentrate and stir until combined. Finally add in 2 cups rice stir well and cook for a minute or 2 until well mixed. Finally, turn off heat.
You must log in to post a comment.