Nutrition balance score
Good
Glycemic Index
53
Low
Nutrition per recipe
Calories2242 kcal (112%)
Total Fat66.6 g (95%)
Carbs284.6 g (109%)
Sugars16 g (18%)
Protein117.8 g (236%)
Sodium7733.4 mg (387%)
Fiber13 g (47%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
3 tablespoonsolive oil
or ghee if available
4chicken thighs boneless and skinless
cut into 1" chunks
1yellow onion
cut into 1/2-inch dice
1 tablespoongarlic
minced
1 tablespoonginger
minced
2roma tomatoes
grated
½ cupwater
1green bell pepper
sliced
2 teaspoonskosher salt
¼ teaspooncayenne pepper
½ teaspoonblack pepper
2 teaspoonsgaram masala
1 teaspooncoriander
½ teaspoonground turmeric
1 teaspooncumin
½ teaspooncinnamon
4 cupschicken broth
2 cupsbasmati rice
rinsed and drained
Instructions
Step 1
Add olive oil in a large dutch oven over medium-high heat.
Step 2
Add the chicken and cook until browned on both sides.
Step 3
Add in the onion, and cook until translucent, about 3-4 minutes.
Step 4
Stir in garlic, ginger, tomatoes, and ½ cup water.
Step 5
Bring to a simmer, and cook until the water has evaporated, about 20 minutes.
Step 6
Add in the bell pepper, salt, cayenne, black pepper, garam masala, coriander, turmeric, cumin and cinnamon, stirring well.
Step 7
Add in the chicken broth and bring to a boil.
Step 8
Add in the basmati rice, reduce to low heat and cook (covered) for 18-20 minutes.
Step 9
Turn off the heat and let sit, covered, for five minutes before opening and serving.
Notes
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