Curried Chicken & Garlic Golden Rice
Cooking Class – Price: $50
Believe it or not, you CAN have a hearty, delicious meal on your table in less time than it takes to order delivery. Coating frozen, thin-sliced chicken breasts in a curry-ginger yogurt sauce ensures your chicken is loaded with flavor. Paired with garlicky curried rice, spinach, and bright and crunchy quick-pickled onions, this easy weeknight dinner checks all our boxes.
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1 medium red onion
Juice of 1 lime
1/4 c. extra-virgin olive oil
3 garlic cloves, grated
3″ piece ginger, grated
2 1/2 tbsp. curry powder
1 can coconut milk (15 oz.)
1 c. uncooked white basmati rice, rinsed
2 c. packed fresh spinach
2/3 c. plain Greek yogurt
1/2 tsp. cayenne pepper (optional)
1/4 c. cilantro leaves, for serving
- Thinly slice 1/4 of the onion and place in a medium bowl. Add lime juice, season with salt, and stir to combine. Use the back of a spoon to crush the onions against the side of your mixing bowl. (This will allow them to pickle more quickly.) Chop the remaining onion and set aside.
- In a medium saucepan over medium heat, heat 2 tablespoons oil. Add chopped onion and cook, stirring frequently, until soft, about 6 minutes. Add half the garlic, half the ginger, and 1 tablespoon of the curry powder, and cook until fragrant, 1 minute more. Add coconut milk and bring up to a simmer; then add rice. Bring to a low simmer, cover and cook until rice is tender, 15 to 17 minutes. When rice is cooked, fold in spinach until wilted.
- Meanwhile, in a large bowl, whisk yogurt, remaining garlic, ginger, and curry powder, and cayenne, if using, until combined. Season with 1/2 teaspoon kosher salt, and use a small spatula or pastry brush to spread yogurt mixture all over frozen chicken breasts.
- In a 10″ or 12” high-sided skillet over medium heat, heat remaining oil. Add chicken and sear until lightly golden, 10 minutes per side, until internal temperature reaches 165°. Remove from heat and let rest 5 minutes before slicing. Divide rice and chicken between 4 bowls and top with the lime-pickled onions. Garnish with cilantro before serving.
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