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Chicken Curry with Rice

:  September/October 1996

Your rating: None Average: 4.2 (23 votes)

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


READER'S COMMENT:
"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 "
Chicken Curry with Rice Recipe

Makes: 6 servings, 1 1/3 cups each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High fiber | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 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

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Preparation

  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

Per serving: 258 calories; 7 g fat ( 2 g sat , 2 g mono ); 38 mg cholesterol; 32 g carbohydrates; 17 g protein; 6 g fiber; 273 mg sodium; 304 mg potassium.

Nutrition Bonus: Vitamin C (24% daily value), Vitamin A (!9% dv), Folate (16% dv).

Carbohydrate Servings: 2

Exchanges: 2 starch, 2 lean meat


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Recipe Categories

Style/Theme
Everyday favorites
Budget
Type of Dish
Main dish, combination meal
Main dish, poultry
Ease of Preparation
Easy
Ethnic/Regional
Asian
Indian
Total Time
More than 1 hour
Servings
6
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
High fiber
Gluten free
Main Ingredient
Beans/Legumes
Chicken
Preparation/ Technique
Bake
Saute
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Publication
September/October 1996
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