1 pound skinless, boneless chicken thighs, cut into 3/4-inch pieces
1 teaspoon kosher salt, divided
1 1/2 tablespoons canola oil
1 1/2 cups chopped onion
1 tablespoon minced peeled fresh ginger
5 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/4 teaspoon ground red pepper
1/8 teaspoon ground cardamom
1 cup uncooked brown basmati rice
1 1/2 cups water
2 cups chopped cauliflower florets
2/3 cup frozen green peas, thawed
1/2 cup plain 2% reduced-fat Greek yogurt
1 tablespoon butter
Est. added sugars 0g
How to Make It
Heat a large sauté pan or skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; sprinkle with 1/4 teaspoon salt. Cook chicken 8 minutes, turning to brown on all sides. Remove from pan.
Add oil to pan; swirl to coat. Add onion, ginger, and garlic; sauté 5 minutes, stirring occasionally. Add cumin, coriander, turmeric, pepper, and cardamom; cook 1 minute, stirring constantly. Add rice; cook 30 seconds, stirring constantly. Add 1 1/2 cups water, scraping pan to loosen browned bits; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until rice is almost tender. Add additional 2 tablespoons water, if needed. Stir in chicken, cauliflower, and 3/4 teaspoon salt; cover and cook 10 minutes. Stir in peas, yogurt, and butter; cover and cook 10 minutes or until rice is tender.
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