This Recipe For Creamy Garlic Chicken & Coriander Lime Rice Is Perfect For An Indulgent Weekend Meal
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Make your weekend meals a tad bit more special with this easy recipe for a creamy chicken gravy that can be paired with a coriander and lime rice.
News18
Weekends are all about treating yourself and making your food wishes come true. If you are someone who eats dal-rice or sabzi-roti regularly on weekdays, make your Sunday something you can talk about when those Monday blues are sure to hit. This creamy chicken gravy is garlicky and has the right hit of spice, while this coriander lime rice is so versatile it works well with a variety of protein gravies. This recipe was shared on Instagram by food content creator Ayesha (@ayeshafoodartistry).
Creamy Garlicky Chicken With Coriander Lime Rice Recipe
Ingredients:
For the Chicken:
• 1 lb chicken breast, thin strips
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp cornstarch
• 2 tbsp oil
For the Creamy Sauce:
• 1 tbsp butter
• 1 tbsp all‑purpose flour
• 1 cup milk
• ½ tsp oregano
• ½ tsp paprika
• ½ tsp red chilli flakes
For the Garlic‑Chilli Oil:
• 1 tbsp chopped garlic
• 1 chopped green chilli
• 1 tbsp oil
For the Coriander Lime Rice:
• 2 cups cooked rice
• 1 tbsp oil
• 1 tbsp garlic
• 1 green chilli
• ½ small onion (sauté golden)
• ½ tsp paprika + ½ tsp chilli flakes
• ½ cup chopped coriander
• ½ tsp lime zest
Method:
- Step 1: Prepare and Season the ChickenIn a mixing bowl, take 1 lb of chicken breast cut into thin strips. Add 1 tsp salt and ½ tsp black pepper. Sprinkle 1 tbsp cornstarch over the chicken and toss well until every strip is evenly coated. The cornstarch will create a light, dry coating that helps the chicken become slightly crisp and absorb the sauce better. Let the chicken rest for 5 minutes.
- Step 2: Cook the ChickenHeat 2 tbsp oil in a large skillet or pan over medium-high heat. When the oil is hot and shimmering, add the chicken strips in a single layer (work in batches if needed to avoid overcrowding). Cook for 3–4 minutes on each side until the chicken turns golden brown, lightly crisp, and is fully cooked through. The chicken should be tender inside with a light crust outside. Remove from the pan and set aside on a plate.
- Step 3: Make the Creamy SauceIn the same pan (don’t wipe it out, as the chicken residue adds flavor), reduce heat to medium. Add 1 tbsp butter and let it melt. Once melted, add 1 tbsp all-purpose flour and whisk continuously for about 30–60 seconds to create a smooth roux. The mixture should be bubbly but not browned.
- Slowly pour in 1 cup milk while whisking constantly to prevent lumps from forming. Keep whisking and letting the sauce cook for 3–4 minutes until it thickens into a smooth, creamy consistency.
- Add ½ tsp oregano, ½ tsp paprika, and ½ tsp red chilli flakes to the sauce. Stir well and cook for another minute until the sauce is fragrant and well combined. The sauce should be rich, creamy, and slightly spiced.
- Return the cooked chicken strips to the pan and toss them gently in the creamy sauce until fully coated. Cook for another 1–2 minutes to let the flavors meld.
- Step 4: Make the Garlic-Chilli OilIn a small pan or skillet, heat 1 tbsp oil over medium heat. Add 1 tbsp chopped garlic and 1 chopped green chilli. Sauté gently for 1–2 minutes until the garlic turns golden brown and aromatic. Be careful not to burn the garlic. This flavorful oil will be drizzled over the chicken and rice for extra aroma and a kick of heat. Set aside.
- Step 5: Prepare the Coriander Lime RiceIn a large pan or skillet, heat 1 tbsp oil over medium heat. Add 1 tbsp chopped garlic and 1 green chilli (chopped), sautéing for 30 seconds until fragrant.
- Add ½ small onion (finely chopped) and sauté for 2–3 minutes until it turns golden and soft. Add ½ tsp paprika and ½ tsp chilli flakes, stirring well so the onion gets coated with the spices.
- Add 2 cups of cooked rice to the pan. Mix gently to combine with the sautéed onion, garlic, and spice mixture. Cook for 2–3 minutes, stirring occasionally, until the rice is heated through and well infused with the flavors.
- Add ½ cup chopped fresh coriander and ½ tsp lime zest. Mix gently and cook for another minute. The rice should be fragrant, herbaceous, and slightly tangy from the lime.
- Step 6: Assemble and ServeTo serve, place a generous portion of coriander lime rice on a plate or serving dish. Top with the creamy garlicky chicken strips, ensuring they’re well coated in sauce.
- Drizzle the garlic-chilli oil over the chicken and rice for extra aroma, flavor, and a hint of heat. Garnish with additional chopped coriander if desired.
- Serve immediately while hot. This dish pairs wonderfully with a side of vegetables, salad, or even a simple raita.
About the Author
Abigail Banerji is a Senior Sub Editor with News18’s English desk. She brings 6 years of experience across both print and digital newsrooms, spanning editorial planning, reportage, copy editing, conte…Read More
