with Rice and Garlic Flatbread
Aromatics and spices come together perfectly in this velvety, cashew-based chicken curry. Add a fluffy bed of rice and garlicky flatbread for a satisfying meal any night of the week.
Allergens
Utensils
Tags
Chicken Thighs
280 g
Tikka Sauce
0.5 cup
Cashews, chopped
28 g
Basmati Rice
0.75 cup
Flatbread
2 unit(s)
Curry Paste
2 tbsp
Yellow Onion
1 unit(s)
Cream
56 mL
Garlic, bulb
unit(s)
Garlic, cloves
3 unit(s)
Cilantro
7 g
Pepper
0.125 tsp
Oil
2 tbsp
Salt
0.375 tsp
Unsalted Butter
3 tbsp
- Add 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove the pot from heat. Set aside, still covered.
- Meanwhile, pat chicken dry with paper towels.
- Cut into 1/2-inch pieces, then season with salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken.
- Sear until golden-brown, 2-3 min per side. (NOTE: Chicken will finish cooking in step 4.)
- Transfer to a plate.
- Roughly chop cilantro.
- Finely chop cashews.
- Peel, then mince or grate garlic.
- Peel, then cut onion into 1/4-inch pieces.
- Reheat the same pan over medium.
- When the pan is hot, add 1 tbsp (2 tbsp) butter, then onions, half the garlic, cashews and curry paste.
- Season with salt and pepper. Cook, stirring often, until onions soften slightly, 3-4 min.
- Stir in tikka sauce, 2 tbsp (4 tbsp) butter and 1/2 cup (1 cup) water.
- Add chicken back to the pan. Stir to combine.
- Cover and cook, stirring occasionally, until sauce thickens slightly and chicken is cooked through, 8-10 min.**
- Meanwhile, add remaining garlic and 1 tbsp (2 tbsp) oil to a small bowl. Season with salt and pepper, then stir to combine.
- Brush garlic oil over flatbreads, then transfer to an unlined baking sheet.
- Bake flatbreads in the middle of the oven, flipping halfway through, until slightly toasted, 4-5 min.
- Remove curry from heat, then stir in cream.
- Fluff rice with a fork. Divide between plates, then spoon curry over top.
- Sprinkle with cilantro.
- Serve garlic flatbreads alongside.
1290
kcal
Calories
62
g
Fat
23
g
Saturated Fat
133
g
Carbohydrate
14
g
Sugar
7
g
Dietary Fiber
49
g
Protein
215
mg
Cholesterol
1610
mg
Sodium
1.5
g
Trans Fat
1050
mg
Potassium
225
mg
Calcium
9
mg
Iron
with Chicken Thighs, Chili Flakes and Chives
