Whole Spice Chicken Curry and Fragrant Rice Pilaf with Peas

recipe
CookingLight.com bulletin board visitors love Indian fare. Find kaffir lime leaves in Asian markets and some health-food stores, or substitute 1/4 teaspoon grated lime rind for each kaffir lime leaf used in the recipe.

Yield:

6 servings

Recipe from

Cooking Light

Nutritional Information

Calories 444
Caloriesfromfat 14 %
Fat 7 g
Satfat 2.1 g
Monofat 2.7 g
Polyfat 1.4 g
Protein 42.4 g
Carbohydrate 50.5 g
Fiber 3.4 g
Cholesterol 88 mg
Iron 4.7 mg
Sodium 710 mg
Calcium 69 mg

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

Preparation

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.

Note:

Jeanne Thiel Kelley,

Cooking Light

September 2008
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