Curry Roasted Chicken & Rice
This efficient one-pan supper is packed with flavor thanks to a mild curry spice mix and seasonal vegetables like red potatoes and red bell peppers.
Servings
Produce
Garlic
2 1 Clove
Yellow Onion
0.5 0.25 Whole
Carrot
9 4.5 oz
Potato
18 9 oz
Bell peppers
5 2.5 oz
Mint
0.25 0.13 oz
Protein & more
Chicken thighs
1 0.5 lb
Basmati rice
1 0.5 cup
Pantry items
Olive oil
2 1 teaspoon
Sea salt
1 0.5 teaspoon
Spice mix
Coriander powder
1 0.5 tablespoon
Sweet paprika
2 1 teaspoon
Cumin powder
1 1/2 0.75 teaspoon
Turmeric, ground
1/2 0.25 teaspoon
Ground ginger
1/2 0.25 teaspoon
Lemon Mint Yogurt Sauce
Greek Yogurt
4 2 tablespoon
Lemon juice
2 1 teaspoon
Sea salt
To Taste
Prep ahead (optional)
a. Cut red potatoes in 1" pieces. b. ½” dice yellow onion & red bell pepper. c. Peel carrots, cut ½” coins. d. Mince garlic & mint leaves.
Instructions
1
Prep:
a. Season chicken with ½ tsp salt.
b. With hands rub curry spice mix into chicken. Set aside.
2
Meanwhile, cook chicken and rice:
a. In stock pot with lid or dutch oven over medium-high heat, add 2 tsp olive oil. Add seasoned chicken to sear the skin. Cook until caramelized, about 2-3 minutes. Remove from pan and set aside for now.
b. To stock pot, add garlic (mince), onion (½” dice), carrot (½” coins), and red bell pepper (trim stem, remove seeds, ½” dice); cook until onion is translucent, about 2-3 minutes, being careful not to brown the garlic.
c. Add basmati rice and stir to combine and coat rice with olive oil.
d. Add red potatoes (1” pieces) and seared chicken to pot. Add 1½ cups of water (¾ cup for 2-person portion). Cover and cook over medium-low heat until rice and vegetables are tender and chicken is cooked through, about 20 minutes. If rice begins to dry out before time is up, add warm water ¼ cup at a time and stir to moisten.
3
Serve:
a. Add mint (finely mince leaves) to yogurt sauce base and stir to combine well.
b. Spoon rice and vegetables into bowls. Top with chicken and a dollop of mint yogurt sauce.
Chef's notes
To satisfy a wide variety of palates we keep our spice mixes mild. If you prefer curry with a kick, add 1/4 tsp or more of cayenne pepper or Kashmiri chili powder. If you are watching your fat intake, this recipe can certainly be made with skinless thighs. Simply skip the step of searing the chicken and follow the recipe as is.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Johnson’s Backyard Garden,
Austin TX
Austin TX
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX