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Whole Spice Chicken Curry and Fragrant Rice Pilaf with Peas

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.

Cooking Light SEPTEMBER 2008

  • Yield: 6 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

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.

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
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Whole Spice Chicken Curry and Fragrant Rice Pilaf with Peas recipe

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