Indian
Indian Thali with Chicken Curry, Meat Curry & Sides
$5
45 minsPrep
1 hr 30 minsCook
135 minsTotal
HardLevel
Nutrition per serving
780Calories
38gProtein
32gFat
82gCarbs
6gSugar
8gFiber
950mgSodium
110mgChol
10gSat Fat
720mgPotassium
110mgCalcium
4.5mgIron
1.3mcgVitamin B12
14mgVitamin C
Goes well with
Kingfisher Lager
local
Masala Chai
international
high-protein
Instructions
1
Cook basmati rice until fluffy and set aside.
2
For the chicken curry, sauté onions, ginger-garlic paste and tomatoes in oil, add spices, then add chicken and simmer until tender; stir in yogurt or cream for a rich finish.
3
For the meat curry, brown the goat or lamb pieces, add a similar onion-tomato-spice base, and simmer low and slow until the meat is fully tender.
4
Blanch or stir-fry the green beans with a little oil and toss with roasted peanuts and a pinch of salt.
5
Deep-fry or roast the papad until crisp.
6
Warm the paratha or scallion pancake on a hot griddle until lightly charred.
7
Arrange rice, both curries, the beans with peanuts, papad, pickled vegetables, paratha and sliced raw onion together on a thali plate to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 cups1 cups basmati rice
- 250 g250 g chicken thighs
- 200 g200 g goat or lamb meat
- 1/4 cup1/4 cup plain yogurt or cream
- 11 medium, chopped onion
- 11 medium, chopped tomato
- 1 tbsp1 tbsp ginger-garlic paste
- 1/2 tsp1/2 tsp garam masala
- 1/4 tsp1/4 tsp turmeric powder
- 1/2 tsp1/2 tsp red chili powder
- 1/2 tsp1/2 tsp cumin seeds
- 1/2 tsp1/2 tsp coriander powder
- 2 tbsp2 tbsp oil or ghee
- 150 g150 g green beans
- 1/4 cup1/4 cup roasted peanuts
- 2 pieces2 pieces papad
- 1/4 cup1/4 cup pickled vegetables (achar)
- 2 pieces2 pieces paratha or scallion pancake
- 11 small, sliced sliced onion (raw, for garnish)
- to taste salt
