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Chicken Curry with Rice

Source: © EatingWell Magazine
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Active Time:  40 Minutes
Total Time:  1 Hour 20 Minutes
  6 servings, 1 1/3 cups each
Fresh ginger and pungent curry add big flavor to this one-pot meal.
1 cup  basmati rice
3 teaspoons  canola oil
6   skinless chicken thighs trimmed
2 cups  finely chopped onions (about 3 medium onions)
5 cloves  garlic minced
2 tablespoons  minced fresh ginger
2 tablespoons  curry powder preferably Madras
1 tablespoon  ground coriander
1/2 teaspoon  ground red pepper (cayenne) or to taste
2 cups  reduced-sodium chicken broth
1 15-ounce can  chickpeas rinsed (1 1/2 cups)
1 14-ounce can  diced tomatoes drained
2 cups  frozen peas, thawed
salt & freshly ground pepper to taste
2 tablespoons  chopped fresh cilantro (optional)
Lime wedges for garnish
Preheat oven to 400°F. Soak rice in cold water for 20 minutes. Drain.

Meanwhile, heat 1 teaspoon of the oil in a Dutch oven over medium-high heat. Add chicken and cook until browned on all sides, 6 to 8 minutes. Transfer the chicken to a plate.

Reduce the heat to low, add the remaining 2 teaspoons oil and heat until hot. Add onions and cook, stirring, until light golden, 10 to 15 minutes. Stir in garlic, ginger, curry powder, coriander and ground red pepper; cook, stirring constantly, until fragrant, about 2 minutes.

Increase the heat to medium-high; stir in broth, chickpeas, tomatoes and the soaked and drained rice; bring to a simmer. Nestle the browned chicken pieces in the rice. Cover and bake for 20 to 25 minutes, until the rice is tender and most of the liquid has been absorbed.

Remove the chicken pieces and stir peas into the rice. Season with salt and pepper. Set the chicken back on the rice, and sprinkle with cilantro, if using. Serve with lime wedges.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Chicken & Rice
Nutrition Facts per Serving
Yield:   6 servings, 1 1/3 cups each
Calories: 258
Fat. Total: 7g
Protein: 17g
Carbohydrates, Total: 32g
Fat, Saturated: 2g
Fiber: 6g
Cholesterol: 38mg
Sodium: 273mg
% Cal. from Fat: 24%
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