Chicken Curry and Brown Basmati Rice

Chicken Curry and Brown Basmati Rice
Servings: 6 Prep 15 mins Cook 10 mins Bake 350°F 45 mins


  • 1 tablespoon vegetable oil
  • 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1/4 teaspoon salt
  • 1 medium onion, chopped
  • 1 tablespoon chopped fresh ginger root
  • 2 teaspoons curry powder
  • 1 1/2 cups reduced-sodium chicken broth
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 1/2 cup golden raisins
  • 3 cups cooked brown basmati rice
  • 2 small sweet red peppers, seeded and sliced
  • 1/4 cup sliced almonds

Make It

1. Heat oven to 350 degrees F. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray.

2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken and saute for 5 minutes, turning after 3 minutes. Season with 1/8 teaspoon of the salt. Remove from skillet and keep warm.

3. Add onion and ginger to skillet and cook for 3 minutes, stirring occasionally. Add curry and cook 1 minute. Add broth and remaining 1/8 teaspoon salt to skillet. Bring to a simmer and add chickpeas, raisins and chicken. Simmer for 1 minute.

4. Evenly spoon cooked rice into prepared dish. Spoon chicken curry mixture over top. Scatter peppers over curry. Cover with foil. Bake, covered, at 350 degrees F for 30 minutes. Uncover and scatter almonds over peppers. Bake, uncovered, for 15 additional minutes. Cool slightly before serving.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 297, Fat, total (g): 7, chol. (mg): 7, sat. fat (g): 1, carb. (g): 51, fiber (g): 7, pro. (g): 10, sodium (mg): 353, Percent Daily Values are based on a 2,000 calorie diet.