Featured Ingredient:
All of our products are certified organic, gluten-free and tested for heavy-metals.
Curried Chicken & Rice
Jean from Smith & Truslow
4
15 minutes
30 minutes
Indian
Main Course
This one-pan curried chicken and rice is perfect for a weeknight. Bites of chicken, onion and bell pepper are seasoned with our organic Curry Powder, a warm blend of coriander, turmeric, cumin, fenugreek and cardamom, then simmered right on top of fluffy basmati rice and finished with creamy coconut milk. Easy Indian-inspired flavor, gluten-free and dairy-free, with only one skillet to wash.
Ingredients
- 1 tablespoon olive oil
- 1-1/2 pounds boneless chicken breasts or thighs, cut into 1-1/2" pieces
- 1 small onion, chopped
- 1 bell pepper, chopped
- 5 teaspoons Organic Curry Powder, divided (1 tablespoon + 2 teaspoons)
- 1 teaspoon salt, divided
- 1 cup basmati rice, rinsed
- 1-1/2 cups chicken broth
- ½ cup water
- 1/2 teaspoon sugar
- 3/4 cup coconut milk
- fresh cilantro or parsley for garnish
Directions
- Heat olive oil in a large (2" deep) skillet with lid. Add chicken, onion, bell peppers, and sauté for a couple minutes.
- Add 1 tablespoon curry powder and 1/2 teaspoon salt. Sauté for another minute or two, until the chicken is golden on the outside. (Chicken will not be fully cooked yet.)
- Transfer to a plate and tent it with tin foil to keep warm.
- In the same pan, combine rice, chicken broth, water, 1/2 teaspoon salt, and remaining 2 teaspoons curry powder. Stir well.
- Bring to a boil, then reduce to a low simmer. Cover and cook for 15 minutes.
- Return the chicken mixture to the skillet. Do not stir; simply arrange it in a single layer on the rice. Cover and cook for 10 more minutes, until the rice is tender and the chicken reaches 165°F.
- Uncover, stir in sugar & coconut milk. Add salt, to taste.
- Garnish with fresh herbs, if desired. Serve!
