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Halal Cart Style Chicken and Rice

Boldly spiced chicken strips served over fragrant yellow rice with a crisp salad, creamy garlic sauce, and sriracha. A complete and satisfying bowl inspired by street food style halal cart chicken and rice.
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Prep Time 40 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Fusion
Servings 4
Calories 620 kcal

Ingredients
  

For the Chicken Marinade

  • 1 kg chicken breast sliced into thin strips
  • 3 tsp paprika
  • 2 tsp cumin powder
  • 2 tsp coriander powder
  • 1/2 tsp cinnamon powder
  • 2 tsp sumac
  • 3 tsp salt
  • 1 tbsp tomato paste
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tbsp ginger garlic paste

For the Yellow Rice

  • 2 tbsp ghee
  • 4 garlic cloves chopped
  • 1 tsp turmeric
  • 1 tsp black pepper
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 2 cups basmati rice
  • 2 1/2 cups chicken or vegetable broth

For the Garlic Sauce

  • 1 cup yogurt
  • 2 to 3 tbsp mayonnaise
  • 1 garlic clove crushed
  • 1/2 tbsp lemon juice
  • Salt and pepper to taste
  • A little water to thin it out

For the Salad

  • 2 heads of lettuce roughly chopped
  • 1 cucumber sliced
  • 200 g cherry tomatoes halved
  • Salt to taste

For Serving

  • Yellow rice
  • Cooked chicken
  • Salad
  • Garlic sauce
  • Sriracha

Instructions
 

  • Combine all marinade ingredients with the chicken strips and mix well until fully coated. Marinate for at least 30 minutes, longer if possible.
  • Rinse the basmati rice until the water runs clear. Heat ghee in a pot over medium heat. Add the garlic and sauté until fragrant and just golden. Add the turmeric, black pepper, cumin, and coriander and stir for 30 seconds. Add the rice and stir to coat in the spiced ghee. Pour in the broth and bring to a boil. Once boiling, reduce heat to low, cover tightly, and cook until all the liquid is absorbed. Remove from heat and rest covered for a few minutes, then fluff with a fork.
  • Cook the chicken using your preferred method. Pan fry over medium high heat for 3 to 4 minutes per side, grill over high heat for 3 to 4 minutes per side, or bake at 220°C for 18 to 20 minutes until cooked through and caramelized at the edges.
  • Mix the yogurt, mayonnaise, crushed garlic, lemon juice, salt, and pepper until smooth. Add a little water to reach a pourable consistency.
  • Combine the lettuce, cucumber, and cherry tomatoes. Season with salt.
  • Assemble the bowl with a base of yellow rice, cooked chicken on top, salad alongside, a generous drizzle of garlic sauce, and sriracha to finish.
Keyword chicken and rice, halal cart