Bombay Chicken Meal

Bring the vibrant flavours of India to your kitchen with our Bombay Chicken recipe, made effortlessly using our Kohinoor Bombay Curry Cooking Sauce. Bursting with rich spices and a hint of warmth, this dish is perfect for a comforting yet bold meal. Pair it with our Kohinoor Meals in Minutes Bombay Potatoes and creamy Dal Makhani for an authentic Indian feast that’s ready in no time!

45 minutes

Serves 4

Mild

Beginner

Mumbai

Keep this recipe for later

Kohinoor Online Shop

Ingredients

  • Kohinoor Bombay Curry Sauce – 1 packet
  • Cooking Oil – 1 tbsp
  • Diced Chicken Breast – 500g
  • Chopped Coriander Leaves – 5g

For Cumin Rice

  • Kohinoor Basmati Rice – 200g
  • Cooking Oil – 1 tsp
  • Butter – 20g
  • Cumin Seeds – ¼ tsp
  • Salt – 2g
  • Water – 400ml

For Sides

  • Kohinoor Dal Makhani – 1 packet
  • Kohinoor Bombay Potato – 1 packet

method

Wash and soak 200g of Kohinoor basmati rice in lukewarm water and keep aside for 30 minutes.

Heat 1 tsp of oil and 20g of butter in a large saucepan, then add the cumin seeds and salt.

Drain the soaked rice and add to saucepan, add 400ml of water and bring to a boil. Cook on medium heat until all the water is absorbed and holes form on the surface of the rice.

Reduce the heat to very low and cover with lid. Allow to steam for 7 minutes. Lift the lid and fork the rice to make fluffy.

Heat 1 tbsp of oil in a pan and stir fry 500g of diced chicken breast until lightly browned. Add the Kohinoor Bombay Curry sauce and bring to a boil, reduce heat and cover the pan with a lid. Simmer for 10-12 minutes or until the chicken is cooked. Garnish with 5g of chopped coriander leaves.

Heat the Kohinoor Dal Makhani and Bombay Potato as per instructions on the pack.

Serve the Bombay Chicken with Cumin Rice, Dal Makhani and Bombay Potato.

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