Servings: 4
Calories: 528kcal
Equipment
- Pan
Ingredients
For the marinade:
- ¾ cup plain nonfat Greek-style yogurt
- 1 tablespoon freshly grated ginger root
- ½ tablespoon aromatic garam masala
- 1 teaspoon cayenne chili powder
- ¾ teaspoon fine sea salt
- 1 teaspoon yellow turmeric powder
- 3 garlic cloves finely minced
- 1 teaspoon sweet paprika
- Freshly cracked black pepper to taste
- 1 teaspoon ground cumin spice
- ½ teaspoon smoked paprika
- Juice of one small lemon
- 1 teaspoon ground coriander seed
- 1 ½ pounds skinless boneless chicken thighs, trimmed
For the dish:
- 1 cup uncooked basmati rice white
- 1 tablespoon of either olive oil or virgin coconut oil
- ½ teaspoon ground cumin
- ¾ cup frozen sweet green peas
- ½ teaspoon salt
- 1 can of light coconut milk
- ½ teaspoon crushed red chili flakes
- 1 teaspoon honey or maple syrup
- ⅛ teaspoon coriander powder
- Freshly ground black pepper to taste
Instructions
Step 1: Prepare the Marinade
- Start by mixing your marinade. In a bowl, combine Greek yogurt, freshly grated ginger, garam masala, cayenne, sea salt, turmeric, garlic, sweet paprika, black pepper, ground cumin, smoked paprika, lemon juice, and ground coriander. It’s a symphony of flavors!
Step 2: Marinate the Chicken
- Take the chicken thighs and coat them in the marinade. Make sure each piece is fully enveloped.
- Allow this to marinate for at least 30 minutes, or if you want to plan ahead, refrigerate it overnight. This helps the flavors to deepen and really makes the chicken shine!
Step 3: Sear the Chicken
- In a large pan, heat the olive oil or coconut oil over medium-high heat. Once hot, place the marinated chicken thighs in the pan.
- Sear them for about 4 to 5 minutes on each side until they develop a beautiful color. You’re looking for that golden, slightly charred look—that’s the flavor magic happening!
Step 4: Add the Rice
- Now it's time for the rice. Once the chicken is seared, remove it from the pan temporarily. In the same pan, add the uncooked basmati rice and ground cumin.
- Stir it for a minute, allowing it to toast lightly in the leftover oils and spices. Then, pour in the coconut milk and season it with salt. The smell will begin to transport you to far-off lands!
Step 5: Combine Chicken and Cook
- Nestle the chicken back into the pan with the rice. Pour in about 1 cup of water, sprinkle in the crushed red chili flakes, and add the peas.
- Bring the mixture to a gentle boil. Once bubbling, reduce the heat, cover the pan, and let everything simmer for about 20 minutes. Make sure it simmers away like a cozy flame comforting you on a brisk evening.
Step 6: Check for Doneness
- After the 20 minutes are up, lift the lid and check if the rice is fluffy and the chicken cooked through. If it needs a touch more time, let it simmer a few more minutes. Trust me, the anticipation is worth it!
Step 7: Finish and Serve
- Once everything is cooked, drizzle honey or maple syrup over the top along with a sprinkle of freshly ground black pepper. Serve the dish warm, garnished with cilantro or green onions, if you desire. Get ready to dig into not just a meal but a celebration of flavors!
Notes
Each ingredient plays a pivotal role. The Greek yogurt acts as a tenderizer, providing moisture to the chicken. The garam masala adds a depth that elevates this from a simple chicken dish to something remarkable. Turmeric offers a healthful boost along with its color, while coconut milk brings creaminess and a subtle sweetness that ties everything together.
The frozen peas aren’t just for color—they add a sweet crunch that complements the dish's spiciness. Meanwhile, the honey or maple syrup at the end ties it all up with a sweet finish to balance out the spices. Don’t skip it!
Nutrition
Serving: 266g | Calories: 528kcal | Carbohydrates: 48g | Protein: 41g | Fat: 16.6g | Saturated Fat: 7.6g | Cholesterol: 120mg | Sodium: 843mg | Fiber: 5g | Sugar: 3g
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