Dairy-Free Chicken Choila
A smoky and spicy grilled chicken salad, traditionally served with beaten rice. This version is dairy-free and gluten-free, using tamari instead of soy sauce and coconut yogurt for richness.
20m prep + 25m cook4 servingsSafety: 98/100
DAIRY-free
520 cal|45g protein|30g carbs|25g fat|4g fiber
Ingredients
- 1.5 lbs Boneless, skinless chicken thighs
- 1 medium Red onion
- 1 inch Ginger
- 4 cloves Garlic
- 2 small Green chilies
- 1 tsp Turmeric powder
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- 2 tbsp Mustard oil
- 2 tbsp Lemon juice
- 1 tsp Salt
- 2 cups Beaten rice (chiura)
- 1/2 cup Coconut Yogurt (Dairy-Free)
Instructions
- 1Marinate the chicken thighs with ginger, garlic, green chilies, turmeric powder, cumin powder, coriander powder, salt, and lemon juice. Let it sit for at least 30 minutes.
- 2Grill the chicken thighs until cooked through and slightly charred.
- 3Once cooled, roughly chop the grilled chicken.
- 4In a bowl, mix the chopped chicken with finely chopped red onion, mustard oil, coconut yogurt, and lemon juice. Adjust salt to taste.
- 5Serve the chicken choila with beaten rice (chiura).
Substitutions
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Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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