Cast-Iron Coriander Chicken and Curry Rice Pilaf

coriander-crusted chicken breasts, curry-infused carrot rice pilaf, cilantro

1710 Recipe

Serves: 4 Servings | Time to Table: 30 Minutes | Calories: 584 | Category: Gluten-Free | Allergens: Contains Peanut Oil (Curry Paste) + Soy (Curry Paste) | Excellent Source of: Fiber, Protein, Vitamin A | Good Source of: Iron, Vitamin C


Equipment:

  • - Cast Iron Skillet or Other Heavy Skillet
  • - Chef's Knife
  • - Liquid Measuring Cup
  • - Measuring Spoons
  • - Medium Saucepan with Lid

What You Need:

  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt
  • - Olive Oil

What We Send:

  • - Chicken Breasts
  • - Curry Paste
  • - Diced Yellow Onion
  • - Fresh Cilantro
  • - Ground Coriander
  • - Jasmine Rice
  • - Matchstick Carrots
  • - Minced Garlic

Wine Pairings by @grapefriend

Try an aromatic Riesling. Ones from Germany and Austria are easy to find, but I recently had some great ones from New Zealand too!

Beer Pairings

An India Pale Ale with citrus notes and slight bitterness is a natural pair with curry spices.

TK Table Talk:

What do you think that adults need to remember about being a kid?

What To Do:

1. Chicken may arrive slightly frozen. Thaw as needed.

Cast-Iron Coriander Chicken and Curry Rice Pilaf (Family) - Step 1

2. Prep Ingredients: Coarsely chop carrots. Set aside a few sprigs of cilantro for garnish, if desired, and coarsely chop the rest.

Cast-Iron Coriander Chicken and Curry Rice Pilaf (Family) - Step 2

3. Make Curry Broth: Stir together curry paste and 2½ cups warm water.

Cast-Iron Coriander Chicken and Curry Rice Pilaf (Family) - Step 3

4. Cook Rice Pilaf: Heat 1 tablespoon oil in a medium saucepan over medium-high heat. Add onion and garlic; sauté 3 minutes or until tender. Add rice; cook 1 minute. Stir in curry broth, ½ teaspoon salt, and bring to a boil. Cover, reduce heat and simmer 12 minutes, or until almost all liquid is absorbed. Uncover and add carrots; cover and cook 3 more minutes or until liquid is absorbed. Fluff rice with a fork and stir in chopped cilantro.

Cast-Iron Coriander Chicken and Curry Rice Pilaf (Family) - Step 4

5. While Rice Cooks, Cook Chicken: Sprinkle chicken with ONLY half of coriander (use the rest to spice up salad dressing) and ½ teaspoon each salt and pepper. Heat 2 tablespoons oil in a large cast-iron skillet over medium-high heat. Cook chicken 4 to 5 minutes on each side or until done.

To Serve: Divide rice and chicken evenly between 4 serving plates. Garnish with reserved cilantro sprigs and season with salt and pepper to taste.

Pro Tip:

To prevent the rice from becoming mushy, don’t stir the raw carrots into the rice. Just add them on top and stir after all the liquid is absorbed.

Spice it Up!: Sprinkle the chicken with ¼ teaspoon cayenne pepper along with the coriander.

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