A Taste of India

Curry Chicken with Rice

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

* 1 cup basmati rice

* 3 teaspoons canola oil

* 6 skinless chicken thighs, trimmed

* 3 finely chopped oninons

* 5 cloves garlic, minced

* 2 tablespoons minced fresh ginger

* 2 tablespoons curry powder

* 1 tablespoon ground coriander

* 1/2 teaspoon cayenne pepper

* 2 cups fat free chicken broth

* 1 15-ounce can chickpeas, rinsed (1 1/2 cups)

* 1 14-ounce can diced tomatoes, drained

* 2 cups frozen peas, thawed

* Salt and freshly ground pepper to taste

* 2 tablespoons chopped fresh cilantro, (optional)

* Lime wedges for garnish

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.