How To Make Curried Chicken & Cashew Rice
From frying, roasting, grilling to slow-cooking, these chicken recipes are sure to hit the spot for our favorite lean meat to bring out the flavors in every meal that chicken lovers can’t resist.
Serves:
Ingredients
- 500g boneless chicken, cut into cubes
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 inch ginger, grated
- 2 tbsp curry powder
- 1 tsp turmeric powder
- 1 cup basmati rice
- 1/2 cup cashews, toasted
- 2 cups chicken broth
- 1/4 cup coconut milk
- Salt, to taste
- Fresh cilantro, for garnish
Instructions
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In a large pan, heat oil and sauté the onions, garlic, and ginger until fragrant.
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Add the chicken cubes and cook until lightly browned.
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Stir in the curry powder and turmeric powder, coating the chicken evenly.
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Add the basmati rice and toasted cashews to the pan, stirring well to combine.
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Pour in the chicken broth and coconut milk, season with salt, and bring to a boil.
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Reduce the heat, cover with a lid, and simmer for 20 minutes or until the rice is cooked and the liquid has been absorbed.
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Remove from heat and let it rest for 5 minutes before fluffing the rice with a fork.
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Serve the curried chicken over the cashew rice, garnished with fresh cilantro.
Nutrition
- Calories : 420kcal
- Total Fat : 14g
- Saturated Fat : 2g
- Cholesterol : 52mg
- Sodium : 792mg
- Total Carbohydrates : 46g
- Dietary Fiber : 3g
- Sugar : 2g
- Protein : 28g
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