Spicy Indian Chicken

Spicy Indian Chicken
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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Spicy Indian Chicken calories by ingredient
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Introduction

adabpted from a fitness magazine fine. Changed out reg rice for black rice, and less of it. Upped the heat, and only used 2 breasts. would marinate longer next time. Need to take better care with how the cook the rice. adabpted from a fitness magazine fine. Changed out reg rice for black rice, and less of it. Upped the heat, and only used 2 breasts. would marinate longer next time. Need to take better care with how the cook the rice.
Number of Servings: 6

Ingredients

    1 cups black rice
    1 inch fresh gingerroot, peeled
    2 cloves garlic, peeled
    3/4teaspoon salt
    1/4teaspoon ground cumin
    1/4teaspoon ground coriander
    1/4teaspoon ground turmeric
    1 teaspoon cayenne pepper
    1 cup light coconut milk
    1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
    2 tablespoons extra-virgin olive oil
    1 large onion, halved and sliced
    1 cinnamon stick
    Large handful green beans (6 ounces), sliced crosswise into 1/4-inch pieces
    1/4cup chopped roasted cashews
    1/2cup low-sodium chicken broth
    5 tablespoons fresh lemon juice, or to taste
    2 tablespoons sliced fresh mint or cilantro (optional)

Directions

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.

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