Curry-marinated chicken over lime rice

Updated at: Mon, 26 Feb 2024 22:31:22 GMT

Step 1

Adjust rack to top position and preheat oven to 425 degrees.

Step 2

Wash and dry produce. Reserve ¼ tsp curry powder in a small bowl. Peel and very finely chop garlic. Zest and quarter lime. Peel and very finely chop ginger. In a medium bowl, combine sour cream, half the garlic, remaining curry powder, 1 TBSP olive oil, 1 tsp salt, and juice from half the lime. Pat chicken dry with paper towels and season all over with salt. Add to bowl with marinade and turn to coat. Set aside to marinate.

Step 3

Cut broccoli into bite-size pieces. Toss on a baking sheet with a drizzle of oil, salt, pepper, and a pinch of chili flakes from your pantry if desired. Roast on top rack until browned and tender, 15-20 minutes.

Step 4

Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add 1 tsp ginger and cook, stirring, until fragrant, 30-60 seconds. Add rice, ¾ cup water, and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

Step 5

To bowl with reserved curry powder, add jam, 12 tsp garlic, ½ tsp ginger, and juice from remaining lime. Season with salt and pepper; stir to combine.

Step 6

Heat a drizzle of oil in a large, preferably nonstick, pan over medium heat. Add marinated chicken (let excess marinade drip off first) and cook until browned and cooked through, 6-8 minutes per side. (If chicken begins browning too quickly, lower that heat!) Transfer to a cutting board. Once chicken is cool enough to handle, thinly slice crosswise.

Step 7

Fluff rice with a fork; stir in 1 TBSP butter and a pinch of lime zest. Taste and season with salt if desired. Divide rice between plates and top with chicken. Drizzle chicken with apricot chutney and sprinkle with remaining lime zest. Serve roasted broccoli on the side.

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