Introduction: Spicy Grilled Chicken With Steam Rice and Lemon & Apple Coleslaw

About: What am I?? I work for IT base firm wants to make interior designing as my carrier i am interested in cooking love to make out of scrap... A big big question mark for me

Spicy Grilled Chicken with Steam Rice and Lemon & Apple Coleslaw

Please anyone who tries it don't forget to comment on my instructable as this is my first instructable so i am not sure if i fulfill all the requirements

Step 1: Kitchen Appliances

1. Knife

2. Plastic Gloves

3. Measuring cups

4. Measuring Spoon

5. Hand Blender or Jug Blender

6. Mortar & Pestle

7. Frying Pan

8. Wood Spoon (flat)

9. Wok

10. Stock Pot

11. Strainer

12. Plastic wrap

13. Whisker

Step 2: Roasting Cumin Seeds


Cumin Seeds - 1 tablespoon


Place the frying pan on a medium heat and place the cumin seeds roast until the cumin seeds starts to jump on the pan remove from the heat and crush them in mortar and pestle until to get the fine powder.

Step 3: Preparing Chicken for Marination


Chicken - 1 KG

Process Marination:

Make cuts on the chicken with sharp knife for chicken to be juicy after grill and for the marination to be stuff inside the chicken.

Step 4: Blending


Yogurt - 1 cup

Coriander - 1/2 cup

Mint Leaves - 1/2 cup

Hot Green Chilies - 20 (No of chilies depends on your taste i like it to be extra spicy)

Roasted Cumin Seeds Powder - 1 tablespoon (prepared in earlier step)

Ginger & Garlic paste - 1 tablespoon

Salt - 1 teaspoon


In the blending jug or hand blender blend together yogurt, coriander, mint leaves, green chilies, roasted cumin seeds powder, salt and ginger & garlic until get a smooth paste (don’t worry about the chili seeds they won’t blend).

Step 5: Mixing & Storing

Mixing & Storing:

Pour the paste over the chicken and mix it with hands (make sure you wear the gloves unless you like to burn your hands with chili), make sure to fill every cut of the chicken that you make earlier on the chicken.

Store: Place the chicken in the refrigerator for 2 hours

Step 6: Process & Preparing Curry


Yogurt - 1 cup

Coriander - 1/2 cup

Mint Leaves - 1/2 cup

Salt - 1/2 teaspoon

Ginger & Garlic Paste - 1 table spoon

Cooking Oil - 1 tablespoon

Process Curry:

Blend together in a blending jug or hand blender yogurt, Coriander or Parsley, mint leaves, salt and Ginger & garlic paste to make the smooth paste.

Preparing Curry:

In a small wok heat the oil over a low heat and pour the curry mixture and let it cook for about 5 minutes until you see the bubbles popping out from the curry then remove it from heat.

Step 7: Boiling Rice


Rice - 5 cups

Salt - 1/2 teaspoon

Water - 1/2 stock pot

Process Rice:

Place the stock pot half filled with water and salt and let it steam over medium heat until the water started to make little patches of white foams add rice and cook them stirring and checking constantly remove them from heat when rice are ¾ cook and ¼ uncooked (the rest ¼ will be cooked when steamed), drain all the water in strainer and let the rice rest to cool down for 2 minutes in the strainer.

Step 8: Chicken Grilling

Grilling Chicken:

Set the oven to 180 Degrees and place the chicken on a wire rack (make sure to oil the wire rack other wise the chicken will stick to it when dries) place the rack with chicken in the oven and grill it for about 30 minutes.

Step 9: Rice Steaming


Lemon - 1/2

For Steaming:

Move half of the rice from the strainer in the base of the stock pot , pour the Rice Curry over it and the Grilled Chicken on it squeeze in Half lemon juice on the chicken and pour the rest of the rice you left in the strainer on top of it to cover the chicken, place the lid of the stock pot and put it on the stove over medium heat cook it until the steam starts to push out of the pot’s lid lower the heat and cook for another 3 minutes, remove from heat mix the rice well and serve.

Step 10: Sub Intro: Lemon and Apple Coleslaw - Preparing Apples


Apples - 3 Medium (Preferably Hard and a bit sour)

Lemon Juice - 1 tablespoon

For Apples:

Cut the apples into cubes and mix in 1 tbsp lemon juice Wrap it with plastic wrap and freeze it for one hour

Step 11: Mixing & Serving Coleslaw


Yogurt - 1/2 cup

Mayonnaise - 1/2 cup

Lemon Juice - 1 tablespoon

Sugar - 1 tablespoon

Salt - 1/8 teaspoon

Spring onion Leaves - 2 tablespoon

For Coleslaw:

Mix together the yogurt, mayonnaise, 1 tbsp lemon juice, lemon zest, sugar and salt and whisk it well, add in the leaves of spring onion and refrigerate it.

Serving: Mix the coleslaw with apples just before the serving of the Rice. (This coleslaw will lower the heat of chili from rice)