Spiced Chicken & Rice
Capture the aromatic flavors of ginger and curry with this hearty and comforting One-Pot Chicken Curry and Rice. Tender morsels of chicken are browned to perfection before being simmered with fragrant ginger, curry powder, and basmati rice in a flavorful chicken broth. The addition of golden raisins, lemon zest, and juice lends a delightful sweetness and bright citrusy kick to each bite. Finished with vibrant baby peas, fresh cilantro, and crunchy roasted cashews, this dish is a true celebration of textures and flavors that will satisfy your cravings for a delicious and satisfying meal.
— Constant Cookbook
Ingredients
- 3 Tbs. canola oil
- 1 1/2 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
- Salt and freshly ground pepper, to taste
- 2 Tbs. minced fresh ginger
- 1 1/2 tsp. curry powder
- 2 1/2 cups chicken broth
- 1 cup long-grain rice, such as basmati
- 1/4 cup golden raisins
- Finely grated zest and juice of 1 lemon
- 1 cup frozen baby peas, thawed
- 1/2 cup minced fresh cilantro
- 1/2 cup roasted cashews, coarsely chopped
Instructions
- <b>Brown the chicken</b>
- In a large Dutch oven over medium-high heat, warm the oil. Add the chicken, season with salt and pepper, and saut&#233; until browned on all sides, about 4 minutes. Transfer the chicken to a plate.
- <b>Make the rice</b>
- Add the ginger and curry powder to the pan and cook, stirring, until fragrant, about 30 seconds. Stir in the broth, scraping up any browned bits from the pan bottom, and bring to a boil. Add the rice, raisins, lemon zest and juice, and 1 tsp. salt.
- Return the chicken and any accumulated juices to the pan. Bring to a boil, reduce the heat to medium, cover, and cook until the rice is tender and the chicken is opaque throughout, about 20 minutes. Add the peas, cover and let stand for about 10 minutes. Sprinkle the cilantro and cashews over the rice, stir to combine and serve immediately. Serves 4 to 6.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>One Pot,</i> by Carrolyn Carre&#241;o (Oxmoor House, 2008).
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