Kadai Chicken and Brown Rice Roll
Chicken seared with capsicum and onion in coarse-crushed coriander seed, packed with brown rice.
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Join HomecookedIngredients
- 250 g Chicken breast
- 75 g Brown rice
- 1 Whole wheat tortillas
- 1 tsp Coriander seeds
- 1 tsp Kashmiri chili powder
- ½ tsp Garam masala
- 12 g Ginger
- 2 cloves Garlic
- 1 tbsp Neutral oil
- ¼ tsp Salt
- 100 g Bell pepper (optional)
- 80 g Tomato (optional)
- 50 g Onion (optional)
- 10 g Cilantro (optional)
Method
- Put the brown rice in a sieve and run it under the tap until what comes off is no longer cloudy, then set it under a lid in twice its volume on the lowest flame — a minute to come up to heat and twenty-eight to drink it all in.
- With the rice on, pound the coriander seeds in a mortar until they are cracked but still gritty — kadai masala is never a powder — and mix in the Kashmiri chilli and garam masala.
- Cut the chicken into bite-sized pieces, the capsicum into wide strips and the onion into thick petals, and grate the ginger and garlic together into a paste.
- Chop the tomato into rough chunks and keep it aside — it goes in last so the pieces still have edges at the end.
- Get the oil shimmering in a wide heavy pan — hot, but not smoking, or the masala scorches the moment it lands — and sear the chicken for four minutes without moving it, then turn the pieces once.
- Throw in the capsicum, onion and the ginger-garlic and let them blacken at the edges for three minutes, then the crushed masala and the salt for one, and finally the tomato for three more, cooking it only until it slumps.
- There is a gap while the kadai settles: put the wholewheat tortilla on a dry tawa, ninety seconds a side, until it darkens in spots and slackens in the hand.
- Spoon the rice in a band down the tortilla leaving a clear border, heap the kadai chicken over it with the coriander, and roll it up folding the ends in as you go so nothing leaks out of the bottom.
- Cut the roll on a steep diagonal and stand the two halves up on the plate.
About Kadai Chicken and Brown Rice Roll
Kadai Chicken and Brown Rice Roll is an Indian lunch or dinner that comes together in about 34 minutes and serves 1. It fits anti-inflammatory eating.
Kadai Chicken and Brown Rice Roll: frequently asked questions
Is Kadai Chicken and Brown Rice Roll gluten-free?
Based on its ingredients, Kadai Chicken and Brown Rice Roll has no gluten-containing components, so it's naturally gluten-free — as always, check that any packaged ingredients you use are certified gluten-free to be safe.
How long does Kadai Chicken and Brown Rice Roll take to make?
About 34 minutes start to finish, but only around 28 of those are hands-on — the rest is largely unattended cooking time you can step away from. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.
Do I need every ingredient to make Kadai Chicken and Brown Rice Roll?
The core ingredients are essential, but you can leave out bell pepper, tomato, onion — they're optional and mainly there for extra flavor or finish.
How many servings does Kadai Chicken and Brown Rice Roll make?
This recipe makes 1 serving. In the app you can scale it up or down and the ingredient amounts adjust automatically.