Curried Rice With Chicken & Walnuts

This comforting one-pan meal combines tender chicken cubes with aromatic rice, infused with warm curry powder, ginger, and allspice. The addition of toasted walnuts provides a delightful crunch that contrasts beautifully with the soft, savory grains. It&# 226;ÂÂs a quick, flavorful dinner that feels sophisticated yet remains simple enough for busy weeknights. The creamy yogurt finish adds a tangy brightness that balances the rich spices perfectly. Serve this fragrant dish with a side of steamed vegetables or a simple salad for a complete, satisfying meal that the whole family will love.

Cooking Method: Stewing, Stir Frying

Cuisine: Indian

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 729.6

Description

This comforting one-pan meal combines tender chicken cubes with aromatic rice, infused with warm curry powder, ginger, and allspice. The addition of toasted walnuts provides a delightful crunch that contrasts beautifully with the soft, savory grains. It&# 226;ÂÂs a quick, flavorful dinner that feels sophisticated yet remains simple enough for busy weeknights. The creamy yogurt finish adds a tangy brightness that balances the rich spices perfectly. Serve this fragrant dish with a side of steamed vegetables or a simple salad for a complete, satisfying meal that the whole family will love.

Ingredients

2 teaspoon Canola oil
2 ounce Coarsely chopped Ca. walnuts
1 tablespoon Curry powder
1 tablespoon All-purpose flour
1 teaspoon Ground ginger
1/2 teaspoon Ground allspice
1 cup Low-sodium chicken broth
5 ounce Chicken breast; cubed

Directions

1
Heat the canola oil in a medium nonstick skillet over medium-high heat.
2
Add the cubed chicken breast to the skillet and cook until browned on all sides and cooked through, about 5-7 minutes.
3
Sprinkle the curry powder, all-purpose flour, ground ginger, and ground allspice over the chicken. Stir constantly for 1 minute to toast the spices and coat the chicken.
4
Slowly pour in the low-sodium chicken broth while stirring constantly to create a smooth sauce with no lumps.
5
Add the aromatic rice and 1 cup of water to the skillet. Stir to combine all ingredients evenly.
6
Bring the mixture to a boil, then reduce heat to low. Cover the skillet with a tight-fitting lid.
7
Simmer gently for 15-18 minutes, or until the rice is tender and the liquid has been absorbed. Avoid lifting the lid during cooking.
8
Remove from heat and let stand, covered, for 5 minutes to allow the rice to steam and fluff up.
9
Fluff the rice with a fork and stir in the coarsely chopped walnuts.
10
Serve warm, optionally topped with a spoonful of plain nonfat yogurt for extra creaminess.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 729.6kcal

% Daily Value *
Total Fat 46.9g73%
Saturated Fat 6.5g33%
Cholesterol 160.7mg54%
Sodium 143.6mg6%
Total Carbohydrate 13.4g5%
Dietary Fiber 3.5g15%
Sugars 5.1g
Protein 63.2g127%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: curry, chicken, rice, walnuts, one-pan, indian, spicy, ginger, allspice, flour, broth, yogurt, dinner, quick, easy, family, comfort, aromatic, simmered, stir-fry

Read it online: https://www.chefs-mate.com/recipe/curried-rice-with-chicken-walnuts-2/