Curried chicken casserole in a bowl

Indulge in the rich flavors of curried chicken casserole in a delightful bowl. Perfect balance of spices and tender chicken, a savory sensation.

Ingredients:

• 1 cup basmati rice
• 3 teaspoons canola oil
• 6 skinless chicken thighs, trimmed
• 2 cups finely chopped onions, (about 3 medium onions)
• 5 cloves garlic, minced
• 2 tablespoons minced fresh ginger
• 2 tablespoons curry powder, preferably Madras
• 1 tablespoon ground coriander
• 1/2 teaspoon ground red pepper (cayenne), or to taste
• 2 cups reduced-sodium chicken broth
• 1 15-ounce can chickpeas, rinsed (1 1/2 cups)
• 1 14-ounce can diced tomatoes, drained
• 2 cups frozen peas, thawed
• Salt & freshly ground pepper to taste
• 2 tablespoons chopped fresh cilantro, (optional)
• Lime wedges for garnish

Instructions:

1. Preheat the oven to 200 °C. Allow the rice to sit in cold water for 20 minutes and then drain it.
2. In the meantime, in a Dutch oven, warm 1 teaspoon of oil over medium-high heat. Brown the chicken on all sides for 6 to 8 minutes. Place the chicken on a plate.
3. Lower the heat to low, add the remaining 2 teaspoons of oil and heat until it is hot. Cook the onions until they are lightly golden for about 10 to 15 minutes, stirring occasionally. Mix in garlic, ginger, curry powder, coriander, and ground red pepper. Keep stirring constantly until it gives off a pleasant aroma, which should take about 2 minutes.
4. Turn up the heat to medium-high; mix in broth, chickpeas, tomatoes, and the previously prepared rice; let it come to a simmer. Place the browned chicken into the rice. Cover the Dutch oven and place it in the oven for 20 to 25 minutes, until the rice is soft and most of the liquid is absorbed.
5. Retrieve the chicken and blend peas into the rice. Add salt and pepper for seasoning. Return the chicken to the rice, and garnish with cilantro if desired. Serve with lime wedges.

Summary:

• Calories: 965 kcal
• Fat: 44 g
• Protein: 55 g
• Carbs: 89 g
• Potassium: 727 mg
• Magnesium: 95 mg