Chicken Curry with Rice

6 Reviews
From: EatingWell Magazine September/October 1996

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

Ingredients 6 servings

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  • 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

Preparation

  • Active

  • Ready In

  1. Preheat oven to 400 °F. Soak rice in cold water for 20 minutes. Drain.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Nutrition information

  • Per serving: 293 calories; 7 g fat(1 g sat); 6 g fiber; 40 g carbohydrates; 18 g protein; 61 mcg folate; 37 mg cholesterol; 5 g sugars; 0 g added sugars; 899 IU vitamin A; 14 mg vitamin C; 66 mg calcium; 3 mg iron; 419 mg sodium; 418 mg potassium
  • Carbohydrate Servings: 2 1/2
  • Exchanges: 2 starch, 2 lean meat

Reviews 6

April 29, 2015
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By: chubberly
Love this dish, best homemade chicken curry! Great curry and ginger flavor. Will definitely make it again. Pros: Flavourful, easy to make and all in one dish
August 04, 2013
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By: EatingWell User
We loved this recipe and meal This recipe filled the house with fragrant curry-smelling aromas. We couldn't wait to eat! The dining of course was the best part. The taste of fresh ginger, intermingled with coriander, was the perfect blend for the dish. Forwarding this on to my mom who loved it. Definitely one to share. (only thing I omitted was the chickpeas - personal preference - don't generally care for them) Peach chutney a lovely accompaniment for the chicken. Pros: Fragrant, delicious, easy to make curry
February 23, 2012
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By: EatingWell User
Not really worth repeating, but okay This dish was more or less a disappointment for us. For all of the spices and freshly chopped things it contains, it came up lacking in the flavor department (at least if you follow the recipe). Even though I added a tiny bit of salt and pepper to the chicken itself (the recipe doesn't have you season it), the chicken bland although moist; the curry flavors did not infuse the chicken pieces. I think the dish needs a sauce or something, too, because the rice mixture just turns out kinda dry and lumpy with no real vehicle to carry the usually potent spice flavors. If not for the cayenne, this would have been completely bland. It is colorful, though. I think I would have preferred this to be a spicy curry in lite coconut milk served over plan rice. Pros: Easy Cons: Lots of prep, bland
September 27, 2010
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By: EatingWell User
i will make this one of my go to recipies. easy to make and delicious. the only change i made was less cayanne pepper. a keeper. kc yonkers
May 11, 2010
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By: jssulliv
This recipe was great! It was so simple and delicious. I will definitely be making this in the future.
February 23, 2010
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By: EatingWell User
I made double of this and it was great. I followed the recipe- except for the chicken thighs as cubed breastmeat was on sale. I was a little worried about using curry powder as I prefer to use the individual spices and vary each amount, but it turned out well. It froze well too. I will make this again.