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Chicken Curry With Rice

Chicken Curry With Rice
This Recipe Is:

WebMD Recipe from EatingWell.com

Fresh ginger and pungent curry add big flavor to this one-pot meal.

Ingredients
Prep: 40 minutes | Total Time: 1 hour, 20 minutes
  • 1 cup
    basmati rice
  • 3 teaspoons
    canola oil
  • skinless chicken thighs, trimmed
  • 2 cups
    onions, finely chopped, about 3 medium onions
  • 5 cloves
    garlic, minced
  • 2 tablespoons
    fresh ginger, minced
  • 2 tablespoons
    curry poweder, preferably Madras
  • 1 tablespoon
    ground coriander
  • 1/2 teaspoon
    ground red pepper (cayenne), or to taste
  • 2 cups
    reduced-sodium chicken broth
  • 1 15-ounce can
    chickpeas, rinced (1 1/2 cups)
  • 1 14-ounce can
    diced tomatoes, drained
  • 2 cups
    frozen peas, thawed
  • 2 tablespoons
    fresh cilantro, chopped, optional
  •  
    lime wedges, for garnish
  •  
    salt and freshly ground pepper, to taste
Instructions
  1. Preheat oven to 400°F. Soak rice in cold water for 20 minutes. Drain.
  2. Meanwhile, heat 1 teaspoon of the oil in a Dutch oven over medium-high heat. Add chicken and cook until browned on all sides, 6 to 8 minutes. Transfer the chicken to a plate.
  3. Reduce the heat to low, add the remaining 2 teaspoons oil and heat until hot. Add onions and cook, stirring, until light golden, 10 to 15 minutes. Stir in garlic, ginger, curry powder, coriander and ground red pepper; cook, stirring constantly, until fragrant, about 2 minutes.
  4. Increase the heat to medium-high; stir in broth, chickpeas, tomatoes and the soaked and drained rice; bring to a simmer. Nestle the browned chicken pieces in the rice. Cover and bake for 20 to 25 minutes, until the rice is tender and most of the liquid has been absorbed.
  5. Remove the chicken pieces and stir peas into the rice. Season with salt and pepper. Set the chicken back on the rice, and sprinkle with cilantro, if using. Serve with lime wedges.
Nutritional Information
Serving Size: 1 1/3 cups each

Makes: 6 servings
  • Calories294
  • Fat7 g
    • Saturated fat1 g
  • Cholesterol37 mg
  • Carbohydrates40 g
    • Dietary fiber6 g
  • Protein18 g
  • Sodium419 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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