Whole Spice Chicken Curry and Fragrant Rice Pilaf with Peas

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

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Nutritional Information

Amount per serving
  • Calories: 444
  • Calories from fat: 14%
  • Fat: 7g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 1.4g
  • Protein: 42.4g
  • Carbohydrate: 50.5g
  • Fiber: 3.4g
  • Cholesterol: 88mg
  • Iron: 4.7mg
  • Sodium: 710mg
  • Calcium: 69mg

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. 1. To prepare chicken, place first 3 ingredients on a double layer of cheesecloth. Gather edges of cheesecloth together, and tie securely.
  2. 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. 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.
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