Chicken Curry with Cucumber Rice

By Amanda26

Ingredients

• 1 tbsp olive oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 4 cloves garlic, minced
• 1/2 red bell pepper, minced
• 2 large yellow onions, diced
• 1 cup brown basmati rice
• 1 tsp ground turmeric
• 1.5 cups chicken broth, divided
• 1/4 tsp red pepper flakes
• 1 cucumber, peeled, seeded and diced
• 1 tbsp lemon zest
• 1/4 tsp each salt and black pepper
• 2 tbsp roasted unsalted cashews, crushed
• 1 lb boneless, skinless chicken breast, cut in 1-inch pieces
• 1 carrot, peeled and cut into small dice
• 1 cup cauliflower florets, cut into 1/2-inch pieces
• 1 tsp fresh ginger, minced
• 1 tbsp flour
• 2 tsp curry powder
• 3/4 cup low-fat coconut milk

Details

Preparation time 20mins
Cooking time 50mins

Preparation

Step 1

In a large saucepan, heat 2 tsp oil on medium-high. Add mustard and cumin seeds and toast, stirring constantly, for 2-3 minutes, until seeds are fragrant and begin to pop. Add garlic, bell pepper and half of onion and saute, stirring occasionally for 5 minutes, until onion is soft and translucent.

To saucepan, add rice and turmeric and stir to coat. Cook for 2 minutes, until slightly toasted. Stir in 1 cup broth, 1 cup water and pepper flakes. Bring to a boil. Reduce heat to a simmer, cover and cook for 40 minutes, until rice is tender. Add cucumber, zest, salt and black pepper and stir to combine. Remove from heat, sprinkle with cashews and cover to keep warm.

Meanwhile, in a large skillet, heat remaining 1 tsp oil on medium-high. Add chicken and saute, stirring occasionally, until cooked through and lightly browned, 10-15 minutes. Transfer to a plate and set aside.

Add carrot, cauliflower, ginger and remaining half of onion to skillet. Saute, stirring occasionally, for 5-6 minutes, until vegetables are tender. Add flour and cook, stirring briskly to prevent clumping for 3 minutes. Return chicken to skillet. Add curry powder, remaining 1/2 cup broth, 1 cup water and milk; stir constantly and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until sauce thickens, 5-8 minutes. Spoon rice mixture onto serving plates and top with chicken.