Chicken Curry and Brown Basmati Rice

Chicken Curry and Brown Basmati Rice
Makes 6
Prep 15 m
Cook 10 m
Bake 45 m



  1. 1 of 4 Heat oven to 350 degrees F. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray.
  2. 2 of 4 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. 3 of 4 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. 4 of 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: 7 g Fat, total, 7 mg chol., 10 g pro., 51 g carb., 297 kcal cal., 7 g fiber, 353 mg sodium, 1 g sat. fat