Whole Spice Chicken Curry And Fragrant Rice Pilaf With Peas Recipe

Name: Whole Spice Chicken Curry And Fragrant Rice Pilaf With Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chicken:; 1/2 teaspoon cumin seeds; 4 whole cloves; 3 green cardamom pods, lightly crushed; 2 teaspoons canola oil; 2 cups finely chopped onion; 1 tablespoon finely grated peeled fresh ginger; 4 garlic cloves, minced; 1 tablespoon all-purpose flour; 1/2 teaspoon ground turmeric; 1/4 teaspoon crushed red pepper; 1/2 cup light coconut milk; 3/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1 (14-ounce) can fat-free, less-sodium chicken broth; 1 fresh bay leaf; 1 fresh kaffir lime leaf; 1 (3-inch) cinnamon stick; 2 1/2 pounds bone-in chicken breasts, skinned; Rice:; 2 1/4 cups water; 1 1/2 cups uncooked long-grain white rice; 1 teaspoon cumin seeds; 1/4 teaspoon salt; 1 fresh bay leaf; 1 fresh kaffir lime leaf; 1 cup frozen peas, thawed; Remaining ingredients:; 3 tablespoons dry-roasted cashews, salted and chopped; 2 tablespoons chopped fresh cilantro

Servings: persons

Chicken:
1/2 teaspoon cumin seeds
4 whole cloves
3 green cardamom pods, lightly crushed
2 teaspoons canola oil
2 cups finely chopped onion
1 tablespoon finely grated peeled fresh ginger
4 garlic cloves, minced
1 tablespoon all-purpose flour
1/2 teaspoon ground turmeric
1/4 teaspoon crushed red pepper
1/2 cup light coconut milk
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (14-ounce) can fat-free, less-sodium chicken broth
1 fresh bay leaf
1 fresh kaffir lime leaf
1 (3-inch) cinnamon stick
2 1/2 pounds bone-in chicken breasts, skinned
Rice:
2 1/4 cups water
1 1/2 cups uncooked long-grain white rice
1 teaspoon cumin seeds
1/4 teaspoon salt
1 fresh bay leaf
1 fresh kaffir lime leaf
1 cup frozen peas, thawed
Remaining ingredients:
3 tablespoons dry-roasted cashews, salted and chopped
2 tablespoons chopped fresh cilantro

1
To prepare chicken, place first 3 ingredients on a double layer of cheesecloth. Gather edges of cheesecloth together, and tie securely.
2
Heat oil in a heavy Dutch oven over medium heat. Add onion to pan; cook 8 minutes or until tender, stirring occasionally. Add ginger and garlic; cook 1 minute. Add flour, turmeric, and red pepper; cook 2 minutes, stirring constantly. Add cheesecloth bag, coconut milk, and next 6 ingredients (through cinnamon stick); bring to a boil. Add chicken. Cover, reduce heat, and simmer 20 minutes or until chicken is done, turning once. Remove chicken from pan with a slotted spoon; cool slightly. Cook liquid in pan, uncovered, 10 minutes or until slightly thickened. Discard 1 bay leaf, 1 lime leaf, cinnamon stick, and cheesecloth bag. Remove meat from bones; shred with 2 forks, and return to pan. Cook 10 minutes.
3
To prepare rice, combine 2 1/4 cups water and next 5 ingredients (through 1 lime leaf) in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Sprinkle peas over rice; cover and simmer 10 minutes or until peas are heated through, rice is tender, and liquid is absorbed. Discard bay leaf and lime leaf. Place 3/4 cup rice mixture on each of 6 plates; top each serving with 3/4 cup chicken mixture, 1 1/2 teaspoons cashews, and 1 teaspoon cilantro.

1149

kcal

Calories

Fat

139

Carbs

114

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 30 ingredients. The key ingredients include: Chicken:, 1/2 teaspoon cumin seeds, 4 whole cloves, 3 green cardamom pods, lightly crushed, and more.

Yes, Whole Spice Chicken Curry And Fragrant Rice Pilaf With Peas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Whole Spice Chicken Curry And Fragrant Rice Pilaf With Peas

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