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Recipe Summary

prep:
15 mins
cook:
37 mins
Servings:
6
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Ingredients

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Directions

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  • Heat oil in a large skillet over medium-high heat. Season chicken with 1/4 tsp of the salt and the black pepper. Cook chicken 4 minutes per side. Remove to a plate.

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  • Add onion to skillet and cook 3 minutes; add garlic and cook 1 minute. Stir in rice, broth, 2 cups water, garam masala, ginger and remaining 3/4 tsp salt. Scrape up any browned bits from bottom of skillet. Return chicken and any accumulated juices to skillet. Simmer on medium-low, covered, for 20 minutes or until all liquid is absorbed. Stir in peas and carrots; cook for an additional 5 minutes.

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  • To serve, garnish with cilantro and cashews.

Tips

Serve with this Red Onion Raita for an additional 30 centsper serving: Combine 1 container (6 oz) reduced-fat plain Greekyogurt, ½ cup diced red onion, a pinch each salt and pepper,and 1 tbsp lemon juice.

Nutrition Facts

528 calories; total fat 16g; saturated fat 4g; cholesterol 72mg; sodium 661mg; carbohydrates 65g; fiber 4g; protein 29g.
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Reviews

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