Chicken Curry with Basmati Rice

Never have I ever made an Indian curry dish before.  I didn’t even know where to begin.  After searching the internet, I found a recipe that looked good on Eating Well and decided to give it a shot.  I followed the recipe for the most part, adding only a few extra quantities of ingredients.  This is what I did:

chickencurry

 

Chicken Curry with Basmati Rice
Recipe Type: Main
Cuisine: Indian
Author: James Crowell
Never have I ever made an Indian curry dish before. I didn’t even know where to begin. After searching the internet, I found a recipe that looked good on Eating Well and decided to give it a shot. I followed the recipe for the most part, adding only a few extra quantities of ingredients. This is what I did:
Ingredients
  • 1 1/2 cups basmati rice
  • 10 skinless, bone-on chicken breasts
  • 2 medium onions, chopped
  • 6 cloves garlic, minced
  • 2 tablespoons fresh ginger, minced
  • 2 tablespoons curry powder
  • 1 tablespoon ground coriander
  • 1 teaspoon ground red pepper
  • 3 cups chicken stock
  • 1 15 oz can chick peas, rinsed and drained
  • 1 14 oz can diced tomatoes, drained
  • 2 cups frozen peas, thawed
  • salt and pepper, to taste
  • 2 tablespoons fresh cilantro, chopped
  • lime wedges for garnish
Instructions
  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.

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