Curry chicken rice, pick me!

By Edmond L – Vancouver, BC
Curry chicken rice, pick me!
  • Prep Time: 60
  • Total Time: 80
  • Servings: 2-4

About this Recipe

Re:OMG, Asian origin. Easy to make. Kids love it. Pick me, ur next winner! Show me the $! . Starving artist here desperately needs the $1000 gc to shop and eat again. Winner, winnner. Chicken dinner. A life changing experience. Top of my bucket list. Thank you for the awesomeness, the contest, and generosity. Dear Santa: I’ve been nice. My X-Mas wish this year is to win this contest.


1 cup basmati rice
3 tbsp basmati rice
6 bunch skinless chicken thighs, trimmed
2 cup finely chopped onions
5 cup garlic
2 tsp minced fresh ginger
2 tsp curry powder, preferably Madras
1 tbsp ground coriander
.5 tsp ground red pepper (cayenne)
2 cups reduced-sodium chicken broth
1.15 oz can chickpeas
1.25 oz can diced tomatoes
2 cup frozen peas, thawed
1 bunch frozen peas, thawed
2 tsp chopped fresh cilantro
1 bunch Lime wedges for garnish


1. Preheat oven to 400°F. Soak rice in cold water for 20 minutes. Drain.
2. Meanwhile, heat 1 teaspoon of the oil in a Dutch oven over medium-high heat. Add chicken and cook until browned on all sides, 6 to 8 minutes. Transfer the chicken to a plate.
3. Reduce the heat to low, add the remaining 2 teaspoons oil and heat until hot. Add onions and cook, stirring, until light golden, 10 to 15 minutes. Stir in garlic, ginger, curry powder, coriander and ground red pepper; cook, stirring constantly, until fragrant, about 2 minutes.
4. Increase the heat to medium-high; stir in broth, chickpeas, tomatoes and the soaked and drained rice; bring to a simmer. Nestle the browned chicken pieces in the rice. Cover and bake for 20 to 25 minutes, until the rice is tender and most of the liquid has been absorbed.
5. Remove the chicken pieces and stir peas into the rice. Season with salt and pepper. Set the chicken back on the rice, and sprinkle with cilantro, if using. Serve with lime wedges.

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