Ingredients:

  • 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 tbsp neutral oil
  • 2 tbsp yellow curry powder
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 150g yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 red bell pepper, diced
  • 1 cup frozen peas
  • 1.5 cups long-grain Basmati rice, rinsed
  • 13.5 oz full-fat coconut milk
  • 1.5 cups low-sodium chicken broth
  • 1 tbsp fresh lime juice
  • 0.25 cup fresh cilantro, chopped

Instructions:

  1. In a medium bowl, toss the diced chicken with 1 tablespoon of curry powder, salt, and pepper. Marinate for 10 minutes.
  2. Heat oil in a large heavy-bottomed pot over medium-high heat. Sear chicken until golden brown (5–6 minutes). Remove chicken and set aside.
  3. In the same pot, sauté onion and bell pepper for 3–4 minutes. Stir in garlic, ginger, and the remaining tablespoon of curry powder; cook for 1 minute until fragrant.
  4. Add rinsed rice to the pot and stir for 2 minutes to toast the grains and coat in spiced oil.
  5. Pour in chicken broth and coconut milk, scraping the bottom of the pot to deglaze. Return chicken and juices to the pot.
  6. Bring to a boil, then reduce heat to low. Cover with a tight-fitting lid and simmer for 18–20 minutes without lifting the lid.
  7. Remove from heat and let sit, covered, for 5–10 minutes to finish steaming.
  8. Stir in lime juice and frozen peas. Fluff with a fork and garnish with fresh cilantro.