|Yields:||Nutrition:||Prep Time:||Total Time:|
|5 servings||695 calories||15 min||1 hr 15 min|
Helps with these side effects: Taste alterations, weight loss
This fragrant curry dish provides a lot of flavor without being overpowering.
If you’re new to curry, start with 2 tablespoons; if you want more intense flavor, 3 tablespoons will do it. Because the rice and chicken cook together, simply add a green salad to round out the meal.
For easy cleanup, cook in a baking dish that can go from oven to table.
This recipe could help with the following symptoms or side effects: taste alterations and unintentional weightloss.
Before making any drastic changes to your diet be sure to consult with your doctor or nutritionist. While these recipes may relieve common symptoms, your doctor may have you on a specific diet due to your treatment plan. If you have questions regarding your diet please consult with your doctor. The information presented here is not intended to substitute the advice of your doctor or care team.
- 1 (3- to 4-pound) chicken breast, cut into 4 pieces
- Salt and freshly ground black pepper
- 3 tablespoons vegetable oil
- 1 onion, chopped
- 2 garlic cloves, finely chopped
- 1 1/2 cups basmati rice
- 2 to 3 tablespoons curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground ginger or 1 teaspoon finely chopped fresh ginger
- 1/2 teaspoon red pepper flakes, optional
- 3 cups reduced-sodium chicken broth
- 1/2 cup golden raisins or brown raisins
- 1/2 cup slivered almonds, lightly toasted
Preheat the oven to 350 degrees Fahrenheit.
Sprinkle the chicken with salt and pepper.
In a large ovenproof skillet over medium-high heat, add the oil. Brown the chicken for 3 to 5 minutes per side. Remove the chicken and set aside. (You may need to brown the chicken in two or more batches, depending on the size of your skillet.)
Reduce the heat to medium, and add the onion to the skillet. Sauté for 3 to 5 minutes, or until softened. Add the garlic, and sauté for 1 minute. Add the rice, curry powder, cumin, ginger, and red pepper flakes and stir to combine. Add the broth, and bring to a boil, scraping up any browned bits clinging to the pan. Return the chicken to the skillet and cover.
Bake for 30 to 40 minutes, or until the rice is tender, the broth has been absorbed, and the chicken is cooked through. Just before serving, add the raisins and almonds.