Curry Chicken and Tomato Pilaf
Elevate your dinner game with this one-pot wonder: Curry Chicken and Tomato Pilaf. Juicy, spice-marinated chicken thighs are seared to perfection before being nestled into a fragrant medley of long-grain rice, aromatic curry powder, cumin, and paprika. Simmered with juicy canned tomatoes and hearty chicken broth, this comforting dish absorbs layers of bold, rich flavors in every grain. Finished with a sprinkle of fresh cilantro and a squeeze of zesty lemon, this recipe strikes the perfect balance between savory, tangy, and aromatic. Perfect for weeknight meals or casual dinner gatherings, this easy-to-make pilaf is a wholesome, flavorful centerpiece that’s sure to impress. Ready in just under an hour, it’s a must-try for lovers of hearty, globally-inspired comfort food.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs, boneless and skinless
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1.5 tablespoons Curry powder
- 2 tablespoons Olive oil
- 1 medium Onion, finely diced
- 3 cloves Garlic, minced
- 1 teaspoon Fresh ginger, grated
- 1.5 cups Long-grain white rice
- 1 14-ounce can Diced tomatoes, canned with juice
- 2 cups Chicken broth
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground paprika
- 2 tablespoons Fresh cilantro, chopped
- 4 pieces Lemon wedges, for serving
Instructions
Season the chicken thighs with salt, pepper, and 1 tablespoon of curry powder. Set aside to marinate while preparing other ingredients.
Heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high heat.
Sear the chicken thighs on both sides until golden brown, about 3-4 minutes per side. Remove the chicken from the skillet and set aside. The chicken does not need to be fully cooked at this stage.
In the same skillet, add the remaining tablespoon of olive oil. Reduce the heat to medium and sauté the diced onion until translucent, about 3-4 minutes.
Add the minced garlic and grated ginger to the skillet and cook for 1 minute until fragrant.
Stir in the rice, ensuring it is well coated in the oil and aromatics, and toast for 2 minutes.
Add the diced tomatoes with their juice, chicken broth, ground cumin, paprika, and the remaining 0.5 tablespoon of curry powder. Stir to combine.
Return the seared chicken thighs to the skillet, nestling them into the rice mixture.
Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a tight-fitting lid and simmer for 20-25 minutes, or until the rice is tender and the chicken is fully cooked through.
Turn off the heat and let the pilaf rest, covered, for 5 minutes. This allows the flavors to meld and the rice to absorb any remaining liquid.
Garnish with freshly chopped cilantro and serve with lemon wedges on the side for an extra burst of freshness.
Nutrition Facts
Calories |
1686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.6 g | 96% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 7620 mg | 331% | |
| Total Carbohydrate | 127.2 g | 46% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 22.0 g | ||
| Protein | 125.7 g | 251% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 288 mg | 22% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 2669 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
