7g fibreper serving
45g proteinper serving
Turmeric Chicken with Coconut Cabbage Rice
Golden turmeric chicken over coconut rice with cabbage and carrot, finished with sharp cucumber for crunch.
Ingredients
Serves 2- 350 gboneless skinless chicken thighs, cut into 3 cm pieces
- 2 gground turmeric
- 2 gground coriander
- 10 ggarlic, finely grated
- 15 mllight soy sauce
- 15 mlrapeseed oil, divided
- Fine salt, to taste
- Black pepper, to taste
- 120 gjasmine rice, rinsed and drained
- 80 gshallots, finely sliced
- 100 gcarrot, coarsely grated
- 150 gsavoy cabbage, finely shredded
- 100 mlcoconut milk, stirred
- 150 mlwater
- 120 gcucumber, thinly sliced
- 15 mllime juice
Method
- Mix the chicken with the turmeric, coriander, garlic, soy sauce and 10 ml rapeseed oil. Set aside while you prepare the rice vegetables. Keep the raw chicken and its utensils separate from the cucumber.
- Heat the remaining 5 ml oil in an 18–20 cm saucepan with a close-fitting lid. Cook the shallots over a medium heat for 4 minutes until softened, then stir in the carrot and cabbage for 2 minutes until beginning to wilt.
- Add the drained rice, coconut milk and water. Stir once and bring to a gentle simmer, then cover and turn the heat to its lowest setting. Cook for 12–14 minutes until the liquid is absorbed and the rice is tender. Remove from the heat and leave covered for 5 minutes; avoid lifting the lid while it steams.
- As soon as the rice is covered, heat a 5–6 litre air fryer to 190°C for about 3 minutes, until at temperature. Arrange the chicken in one layer with gaps. If the basket is crowded, cook two batches and add 16 minutes to the total.
- Air-fry for 14–16 minutes, turning after 8 minutes, until the edges are golden and the thickest pieces are steaming hot throughout. Check with a food thermometer: the centre should reach 75°C for 30 seconds. Cook longer if needed.
- Meanwhile, toss the cucumber with the lime juice and a small pinch of salt. Leave it for 5 minutes so it softens slightly while keeping some crunch. Taste before adding more salt; the chicken already has soy sauce.
- Fluff the rice and vegetables with a fork and taste before seasoning with salt or black pepper. Spoon into two bowls as a broad base. Put the chicken on top, then tumble the cucumber over one edge, letting a little lime dressing run into the rice.
Per serving
- kcal
- 682
- protein
- 44.5g
- fibre
- 6.9g
- carbs
- 71g
- fat
- 25.2g
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