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Chicken Curry and Brown Basmati Rice

Chicken Curry and Brown Basmati Rice

Nutrition Facts
  • cal. (kcal) 297
Chicken Curry and Brown Basmati Rice
  • Makes: 6 servings
  • Prep: 15 mins
  • Cook: 10 mins
  • Bake: 45 mins at 350°F
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Ingredients

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  • 1 tablespoon vegetable oil
  • 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1/4 teaspoon salt
  • 1 medium onion, chopped
  • 1 tablespoon chopped fresh ginger root
  • 2 teaspoons curry powder
  • 1 1/2 cups reduced-sodium chicken broth
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 1/2 cup golden raisins
  • 3 cups cooked brown basmati rice
  • 2 small sweet red peppers, seeded and sliced
  • 1/4 cup sliced almonds

Directions

  1. Heat oven to 350 degrees F. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken and saute for 5 minutes, turning after 3 minutes. Season with 1/8 teaspoon of the salt. Remove from skillet and keep warm.
  3. Add onion and ginger to skillet and cook for 3 minutes, stirring occasionally. Add curry and cook 1 minute. Add broth and remaining 1/8 teaspoon salt to skillet. Bring to a simmer and add chickpeas, raisins and chicken. Simmer for 1 minute.
  4. Evenly spoon cooked rice into prepared dish. Spoon chicken curry mixture over top. Scatter peppers over curry. Cover with foil. Bake, covered, at 350 degrees F for 30 minutes. Uncover and scatter almonds over peppers. Bake, uncovered, for 15 additional minutes. Cool slightly before serving.

Nutrition Information for Chicken Curry and Brown Basmati Rice

Servings Per Recipe: 6
PER SERVING: 297 cal., 7 g total fat (1 g sat. fat), 7 mg chol., 353 mg sodium, 51 g carb. (7 g fiber), 10 g pro.