Lemon Coriander Rice with Chole Masala and Chicken Pepper Fry with Sautéed Veggies

A flavorful and balanced Indian-inspired meal featuring zesty lemon coriander rice, spicy chole masala, tender black pepper chicken breast semi-gravy, and a medley of sautéed mixed vegetables, complemented with a refreshing glass of buttermilk.

Steps

1. Prepare Lemon Coriander Rice: Heat 1 tsp olive oil in a pan, add cooked basmati rice, lemon juice, fresh coriander, and salt; toss gently to combine and keep warm. 2. Prepare Chicken Pepper Fry Semi-Gravy: Marinate chicken with black pepper, red chili powder, garam masala, yogurt, and salt for 15 minutes. 3. Heat 1 tbsp olive oil in a pan, add marinated chicken and cook over medium heat until chicken is tender and semi-gravy forms, about 12-15 minutes. 4. Heat 1 tbsp olive oil in another pan, add mixed vegetables with a pinch of salt; sauté till vegetables are cooked yet crisp, about 5-7 minutes. 5. Warm the chole masala on the stove or microwave. 6. Serve the lemon coriander rice alongside the chole masala and chicken pepper fry semi-gravy. 7. Place the sautéed mixed vegetables on the side and accompany the meal with a glass of chilled buttermilk.

100g cooked basmati rice 1 tbsp fresh coriander, chopped 1 tsp lemon juice 1 tsp olive oil 60g chole masala (prepared chickpea curry) 250g chicken breast, sliced 1 tsp black pepper 1/2 tsp red chili powder 1/2 tsp garam masala 1 tbsp yogurt 1 tbsp olive oil (for chicken) 150g mixed vegetables (carrots, bell peppers, beans, peas) 1 tbsp olive oil (for veggies) Salt to taste 1 glass buttermilk