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indian chicken with cashew rice

(3 ratings)
DailyInspiration avatar
Recipe by
Daily Inspiration S
@DailyInspiration
Somewhere, TX

This recipe just screams flavor and it makes a beautiful presentation as well. Recipe from Food Network Magazine.

►
(3 ratings)
yield 4 -6
prep time 20 Min
cook time 35 Min
method Bake

Ingredients For indian chicken with cashew rice

  • 1 lg
    bunch cilantro (leaves and tender stems)
  • 1
    serrano chile pepper (remove seeds for less heat) or use a pepper that is not as hot such as a jalapeno
  • 1
    clove garlic
  • juice of 1 lemon
  • 1/4 c
    sweetened shredded coconut
  • kosher salt and freshly ground black pepper
  • 8
    skin-on, bone-in chicken thighs (about 2 1/2 pounds)
  • 2 Tbsp
    vegetable oil
  • 1/2 tsp
    curry powder
  • 1/2 tsp
    turmeric
  • 1 c
    jasmine rice
  • 1/4 c
    salted cashews

How To Make indian chicken with cashew rice

  • 1
    Preheat the oven to 450 degrees and line a baking sheet with foil. Set aside 2 tbsp. cilantro leaves for the rice. Puree the remaining cilantro leaves and stems, the serrano, garlic, 1/4 cup water, the lemon juice, 2 tbsp. coconut, 1/2 tsp. salt and a few grinds of pepper in a blender until smooth, adding up to 2 tbsp. more water, if needed.
  • 2
    Toss the chicken thighs with half of the cilantro sauce on the prepared baking sheet; arrange skin-side up. Season generously with salt and pepper. Roast until the skin is crisp and the chicken is cooked through, about 25 minutes.
  • 3
    Meanwhile, heat the vegetable oil in a medium saucepan over medium heat. Add the curry powder, turmeric and a few grinds of pepper; cook, stirring until toasted, 30 seconds. Add the rice and cook, stirring, until well coated, 1-2 minutes. Add 1 1/2 cups water and 1/2 tsp. salt. Reduce the heat to low. Cover and cook until the liquid is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let stand, covered, 5 minutes.
  • 4
    Fluff the rice with a fork. Stir in the cashews, the remaining 2 tbsp. coconut and the reserved 2 tbsp. cilantro. Serve with the chicken; top with remaining cilantro sauce.
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