Chicken Curry with Rice

  • Active Time 40m
  • Total Time 1h 20m

6 servings, 1 1/3 cups each

Fresh ginger and pungent curry add big flavor to this one-pot meal.

ingredients

  • 1 cup basmati rice
  • 3 teaspoons canola oil, divided
  • 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 can (15 ounces) chickpeas, rinsed (1 1/2 cups)
  • 1 can (14 ounces) diced tomatoes, drained
  • 2 cups frounceen peas, thawed
  • Salt & freshly ground pepper to taste
  • 2 tablespoons chopped fresh cilantro (optional)
  • Lime wedges for garnish

directions

Preheat oven to 400 degrees 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 Publisher. All rights reserved.

RecID 9278

nutrition information per serving

258 calories; 7g total fat; 2g total saturated fat; 38mg cholesterol; 273mg sodium; 32g carbohydrates; 6g fiber; 17g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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