Indian Spiced Chicken

Indian Spiced Chicken
Servings: 6 Prep 15 mins Chill 30 mins Bake 375°F 35 mins Cook 16 mins

Ingredients

Chicken:
  • 1 1/2 teaspoons hot curry powder
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground turmeric
  • 1/8 teaspoon ground cinnamon
  • 1 tablespoon grated orange rind
  • 1 tablespoon orange juice
  • 3 boneless, skinless chicken breast halves (about 8 ounces each)
Rice:
  • 1 cup basmati rice
  • 1 can (14 ounces) vegetable broth
  • 1/8 teaspoon turmeric
  • 1/8 teaspoon garlic salt
  • 3 tablespoons dark raisins
Garnish:
  • 2 scallions, thinly sliced
  • 2 tablespoons slivered almonds, toasted
  • 1/4 cup bottled chutney

Make It

Chicken:

1. In dry skillet, toast curry over medium-low, 3 minutes. Mix with garlic salt, ginger, turmeric, cinnamon, rind, juice. Spoon over chicken. Place in glass baking dish; cover; refrigerate 30 minutes.

2. Heat oven to 375 degrees F. Bake 35 minutes (170 degrees F internal temperature).

Rice:

3. In covered saucepan, simmer rice, broth, turmeric, garlic salt for 10 minutes. Add raisins; simmer 6 minutes until rice is tender. Serve with chicken and garnish.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 334, Fat, total (g): 9, chol. (mg): 69, sat. fat (g): 2, carb. (g): 36, fiber (g): 2, pro. (g): 28, sodium (mg): 544, Percent Daily Values are based on a 2,000 calorie diet.