Whole Spice Chicken Curry and Fragrant Rice Pilaf with Peas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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bulletin board visitors love Indian fare. Find kaffir lime leaves in Asian markets and some health-food stores, or substitute 1/4 teaspoon grated lime rind for each kaffir lime leaf used in the recipe. Ingredients:
1/2 teaspoon cumin seeds |
4 whole cloves |
3 green cardamom pods, lightly crushed |
2 teaspoons canola oil |
2 cups finely chopped onion |
1 tablespoon finely grated peeled fresh ginger |
4 garlic cloves, minced |
1 tablespoon all-purpose flour |
1/2 teaspoon ground turmeric |
1/4 teaspoon crushed red pepper |
1/2 cup light coconut milk |
3/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 (14-ounce) can fat-free, less-sodium chicken broth |
1 fresh bay leaf |
1 fresh kaffir lime leaf |
1 (3-inch) cinnamon stick |
2 1/2 pounds bone-in chicken breasts, skinned |
2 1/4 cups water |
1 1/2 cups uncooked long-grain white rice |
1 teaspoon cumin seeds |
1/4 teaspoon salt |
1 fresh bay leaf |
1 fresh kaffir lime leaf |
1 cup frozen peas, thawed |
remaining ingredients |
3 tablespoons dry-roasted cashews, salted and chopped |
2 tablespoons chopped fresh cilantro |
Directions:
1. To prepare chicken, place first 3 ingredients on a double layer of cheesecloth. Gather edges of cheesecloth together, and tie securely.
2. Heat oil in a heavy Dutch oven over medium heat. Add onion to pan; cook 8 minutes or until tender, stirring occasionally. Add ginger and garlic; cook 1 minute. Add flour, turmeric, and red pepper; cook 2 minutes, stirring constantly. Add cheesecloth bag, coconut milk, and next 6 ingredients (through cinnamon stick); bring to a boil. Add chicken. Cover, reduce heat, and simmer 20 minutes or until chicken is done, turning once. Remove chicken from pan with a slotted spoon; cool slightly. Cook liquid in pan, uncovered, 10 minutes or until slightly thickened. Discard 1 bay leaf, 1 lime leaf, cinnamon stick, and cheesecloth bag. Remove meat from bones; shred with 2 forks, and return to pan. Cook 10 minutes.
3. To prepare rice, combine 2 1/4 cups water and next 5 ingredients (through 1 lime leaf) in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Sprinkle peas over rice; cover and simmer 10 minutes or until peas are heated through, rice is tender, and liquid is absorbed. Discard bay leaf and lime leaf. Place 3/4 cup rice mixture on each of 6 plates; top each serving with 3/4 cup chicken mixture, 1 1/2 teaspoons cashews, and 1 teaspoon cilantro.
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