Spicy Indian Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 cups black rice1 inch fresh gingerroot, peeled2 cloves garlic, peeled3/4teaspoon salt1/4teaspoon ground cumin1/4teaspoon ground coriander1/4teaspoon ground turmeric1 teaspoon cayenne pepper1 cup light coconut milk1 pound boneless, skinless chicken breasts, cut into 1-inch pieces2 tablespoons extra-virgin olive oil1 large onion, halved and sliced1 cinnamon stickLarge handful green beans (6 ounces), sliced crosswise into 1/4-inch pieces1/4cup chopped roasted cashews1/2cup low-sodium chicken broth5 tablespoons fresh lemon juice, or to taste2 tablespoons sliced fresh mint or cilantro (optional)
Bring a large pot of water to a boil and add the rice. Boil for 25 minutes; drain well.
Meanwhile, finely grate the gingerroot and crush the garlic and place in a large bowl; combine with the salt, cumin, coriander, turmeric and cayenne pepper and 1/2 cup of the coconut milk. Add the chicken; cover and refrigerate until the rice is ready.
Warm the olive oil in a medium Dutch oven over medium-high heat until it shimmers. Add the onion and cook, stirring, until it begins to brown, 5 minutes. Add the cinnamon stick and continue to cook, stirring, until fragrant, 3 more minutes.
Reduce the heat to low. Transfer half the onions to a plate, leaving the cinnamon stick and the rest of the onions in the pot. Over them, layer the partially cooked rice, green beans, half the cashews and then the chicken with its marinade. Pour the chicken broth and the remaining coconut milk over the top; sprinkle with the reserved onions.
Cover and cook over low heat until the chicken and rice are cooked through and the liquid has been absorbed, about 20 minutes. Add the lemon juice and serve topped with the remaining cashews and, if desired, the sliced mint or cilantro.
Serving Size: 1.5 cup rice, chicken, green beans
Number of Servings: 6
Recipe submitted by SparkPeople user NWILKER.
Meanwhile, finely grate the gingerroot and crush the garlic and place in a large bowl; combine with the salt, cumin, coriander, turmeric and cayenne pepper and 1/2 cup of the coconut milk. Add the chicken; cover and refrigerate until the rice is ready.
Warm the olive oil in a medium Dutch oven over medium-high heat until it shimmers. Add the onion and cook, stirring, until it begins to brown, 5 minutes. Add the cinnamon stick and continue to cook, stirring, until fragrant, 3 more minutes.
Reduce the heat to low. Transfer half the onions to a plate, leaving the cinnamon stick and the rest of the onions in the pot. Over them, layer the partially cooked rice, green beans, half the cashews and then the chicken with its marinade. Pour the chicken broth and the remaining coconut milk over the top; sprinkle with the reserved onions.
Cover and cook over low heat until the chicken and rice are cooked through and the liquid has been absorbed, about 20 minutes. Add the lemon juice and serve topped with the remaining cashews and, if desired, the sliced mint or cilantro.
Serving Size: 1.5 cup rice, chicken, green beans
Number of Servings: 6
Recipe submitted by SparkPeople user NWILKER.
Nutritional Info Amount Per Serving
- Calories: 360.3
- Total Fat: 14.7 g
- Cholesterol: 86.9 mg
- Sodium: 342.4 mg
- Total Carbs: 29.2 g
- Dietary Fiber: 2.3 g
- Protein: 30.1 g
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