Scott’s Kitchen: Chicken Curry and Basmati Rice Pulao from Tabla

Written By Scott Joseph On September 23, 2020

Chicken Curry from Tabla

Have you ever thought you’d like to try cooking an Indian dish but the thought of sourcing all the ingredients stopped you? The recipe may call for spices that you don’t normally keep in your cupboard – turmeric, cumin seeds, coriander – and if you don’t cook Indian dishes a lot, those spices may get old and you end up throwing them out, wasting the spices and the money you paid for them.

That’s why I’m excited about this edition of Scott’s Kitchen. Tabla, the fine Indian restaurant in Orlando and Winter Park, is offering a meal kit with most of the ingredients you need to make its chicken curry, including the chicken, as well as basmati rice pulao to go with it. It’s all portioned out (you’ll still need to measure as you cook) so there’s no waste.

Each Curry Chicken with Rice Pulao meal kit serves three to four people and costs just $30.

Even better, 100 percent will go to Cooking for Cause, a charity founded by Shivi and Sahil Jain, whose parents own Tabla. The Jains have chosen Ekal Vidyalaya, an organization that brings education to rural India, to receive the proceeds from the sale of the meal kits.

And Tabla’s chef Sajan Prem will guide you through the process of cooking both dishes in the video below.

Meal kits must be ordered in advance through Tabla’s Resy page.

The recipes are below. Look them over, watch the video, then order your meal kit from Tabla and cook yourself something delicious knowing you’re also Cooking for Cause.

Southeast 9 23 Bosch

Homestyle Chicken Curry


From the Meal Kit :

1 whole chicken, skinned

1 cup chopped onion

1 cup chopped tomato

1 teaspoon chopped ginger

2 teaspoons chopped garlic

1 teaspoon chopped green chili (optional)

Mixed Together Curry Spices :
1/2 teaspoon Whole Cumin

1/2 teaspoon turmeric powder

3 tablespoons coriander powder –

Chopped cilantro for garnish

From Home :

4 tablespoons cooking oil –

Salt to taste

2 cups water

Please wash all your vegetables before chopping.

Cooking Instructions

Heat oil in a cooking pan on a low flame.
Add whole cumin and when it splatters, add chopped onions and saute until transparent and pinkish in color.
Add chopped ginger and garlic and fry until golden brown. Helpful tip : Raw smell will go away by then.
Add chopped tomatoes, chopped green chili (optional), salt, curry spices. Cook until it is soft and binds together.
Add chicken and 1 cup of water. Mix well. Cover with a lid. Keep cooking on a low flame until chicken is tender, approximately 25 minutes.
Check for chicken tenderness and add another cup of water if you want more gravy. Let it boil for a minute or so on a medium flame.
Dish it in a bowl and garnish with chopped cilantro.

Basmati Rice Pulao

From the Meal Kit:

1 cup rice

1/2 cup sliced onion

1 teaspoon cumin seeds

3-4 whole cloves

Chopped cilantro for garnish

From Home:

2 tablespoons cooking oil

Salt to taste

2 cups water

Wash rice a couple of times with clean water and set it aside in a bowl of water.
Heat oil in a cooking pan on a low flame.
Add whole cumin and cloves, and when the oil sizzles, add chopped onions and saute until transparent and pinkish in color.
Add 2 cups of water and salt to taste and bring to a boil. If you add a few drops of lemon juice to the boiling water the rice will not stick together.)
Drain the water from the soaked rice and add to the boiling water; cover and lower flame to a simmer until rice is fluffy and fully cooked, approximately 10 minutes.
Dish out to a rice tray and garnish with chopped cilantro.

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