Try a restaurant-quality recipe your family will love. Creamy Curry Chicken and Rice fills the kitchen with a fragrant promise of deliciousness for dinner.
1 lb. skinless boneless chicken breasts, cut into bite-size pieces
1 tablespoon canola or light olive oil
1 cup chopped onion
2 teaspoons curry powder
1 teaspoon fresh ginger peeled and minced
1/2 teaspoon ground cardamom
1/8 teaspoon ground red pepper
2 garlic cloves minced
1 serrano chili seeded and minced
1/2 cup dried cherries chopped if large
1 cup plain Greek yogurt
1/2 cup chopped cashews
1/4 cup fresh cilantro
Directions
In a medium saucepan, bring water, 1 teaspoon of the salt and the saffron to a boil. Add rice and cinnamon stick to pan. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Discard cinnamon stick and set rice aside.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken and sauté 5 minutes, or until lightly browned. Remove chicken from pan; cover and keep warm. Add onion and 1/2 teaspoon salt to pan.
Cover, reduce heat to low, and cook onion 10 minutes, stirring occasionally. Add curry, ginger, cardamom, red pepper, garlic and serrano; cook 3 minutes until fragrant, stirring frequently. Add dried cherries and stir in yogurt; cook 3 minutes or until mixture thickens slightly. (Nonfat yogurt will curdle but will be absorbed into the rice so it’s not noticeable.) Add chicken and cook about 4 minutes until thoroughly heated. Add cooked rice and stir well to combine. Garnish with chopped cashews and cilantro and serve.
If you are trying Meatless Mondays, substitute a can of rinsed and drained garbanzo beans for the chicken. Equally delicious and no need to cook in advance before adding them to the dish.
Search or Browse Recipes
Course
Cuisine
Occasion
Theme