Fresh ginger and pungent curry add big flavor to this one-pot meal.
Prep: 40 minutes | Total Time: 1 hour, 20 minutes
- 1 cup basmati rice
- 3 teaspoons canola oil
- 6 skinless chicken thighs, trimmed
- 2 cups onions, finely chopped, about 3 medium onions
- 5 cloves garlic, minced
- 2 tablespoons fresh ginger, minced
- 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
- 2 tablespoons fresh cilantro, chopped, optional
- lime wedges, for garnish salt and freshly ground pepper, to taste
- Preheat oven to 400°F. (Tip: You can also use your rice cooker to prepare the rice for eating with chicken curry.)
- Soak the 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 lightly 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.