Curried chicken pilaf
Delight in the exotic flavors of our Curried Chicken Pilaf! This savory dish features tender chicken thighs, aromatic basmati rice, and crunchy cashews, all cooked to perfection in a fragrant mix of curry paste, ginger, and vegetables like peas and cauliflower. Perfect for a nourishing weeknight dinner or an impressive meal for guests. Easy to prepare and packed with flavor!
Cook time 30 min
Prep time 20 min
Ingredients:
1 tbsp peanut oil6 chicken thighs
1 onion
1 tbsp ginger root
2 tbsp curry paste
1/2 cauliflower
1 cup basmati rice
1.50 cups chicken gravy
1 cup peas
1/2 cup cashew
Curried chicken pilaf is a delicious and aromatic dish that combines the rich flavors of curry with tender chicken, savory rice, and an assortment of vegetables and nuts. This one-pot meal is not only easy to prepare but also packed with nutrients, making it a perfect choice for a hearty weeknight dinner or a special occasion.
Instructions:
- Trim any excess fat from the chicken thighs and cut them into bite-sized pieces.
- Finely chop the onion and mince the ginger.
- Cut the cauliflower into small florets.
- Rinse the basmati rice under cold water until the water runs clear, then drain.
- In a large, deep skillet or pot, heat the peanut oil over medium-high heat.
- Add the chicken pieces and cook, turning occasionally, until they are browned on all sides (about 5-7 minutes). Remove the chicken from the skillet and set aside.
- In the same skillet, add the chopped onion and cook, stirring occasionally, until it becomes translucent (about 4-5 minutes).
- Add the minced ginger and cook for another minute until fragrant.
- Stir in the curry paste and cook for 1-2 minutes, allowing the flavors to meld.
- Add the cauliflower florets and stir to coat them evenly with the curry mixture.
- Add the rinsed basmati rice to the skillet, stirring to ensure the grains are well coated with the curry mixture.
- Return the browned chicken pieces to the skillet.
- Pour in the chicken gravy (or stock), stir to combine. Bring the mixture to a boil, then reduce the heat to low.
- Cover the skillet and let it simmer for 15-20 minutes, or until the rice is tender and most of the liquid has been absorbed.
- Stir in the peas and cook for an additional 3-5 minutes until they are heated through.
- Add the roasted cashews and stir to combine.
- Fluff the pilaf with a fork and serve hot.
- Garnish with additional cashews or fresh herbs like cilantro if desired.
Tips:
- Use fresh ginger root for the best flavor, or substitute with ground ginger if needed.
- Use bone-in, skinless chicken thighs for more flavor, but boneless chicken thighs or breasts can also be used as an alternative.
- To enhance the flavors, marinate the chicken in a bit of the curry paste and some salt for about 30 minutes before cooking.
- Toast the cashews in a dry pan for a few minutes before adding them to the pilaf for an extra crunch and deep flavor.
- Add a splash of coconut milk when cooking the rice if you prefer a creamier texture.
Once your curried chicken pilaf is cooked to perfection, garnish it with some fresh cilantro or parsley and serve it warm. This dish is sure to be a hit with its robust flavors and satisfying textures. Enjoy your flavorful and nutritious homemade meal!
Nutrition per serving
4 ServingsCalories 640kcal
Protein 33g
Carbohydrates 40g
Fiber 5g
Sugar 7g
Fat 40g
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