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Indian Spiced Chicken and Rice

April 26, 2010

I am proud to finally announce the winner of my Cookbook Giveaway! Lucky number 13 never showed her face, so after a second drawing, the winner was picked and contacted.

Sherri’s comment proved to be the winner:

My best garage sale find was the dresser in our Master bedroom. It was $20! It is from the 50′s. Blonde wood. Gorgeous, well made and huge! The only bad part was loading it into my car at 8 months preggo.

Congratulations!  Sherri has actually been following my cooking blog since the very beginning.  Her family, consisting of two young kids, her husband, and herself follows a semi-vegetarian lifestyle.  Sherri’s been in the kitchen since the age of 6 and even used to pretend to have a cooking show every time she cooked.  She now is pursuing a degree in Nutrition so she’s obviously never lost her love of food.  I am so happy to give this cookbook to someone who adores healthy, mostly-vegetarian cooking as I do.

I’m also including a recipe in this post.  This meal was whipped up due to my inability to ever throw any food out.  I had just a bit of coconut milk left after trying some other recipes and some leftover cooked chicken.  My husband and I loved this meal, and it would be fantastic if you doubled the lentils and omitted the chicken as well.  The flavors are subtle and just plain perfect.

One Year Ago: National Pretzel Day

Indian Spiced Chicken and Rice (serves 4)
3/4 cup basmati rice cooked in 1.5 cups water
1/3 cup dried lentils, cooked
1 chicken breast, cooked and diced (optional)
2 cups chopped cauliflower
1/2 lb asparagus, in 1″ pieces, cooked and blanched
1 garlic clove, minced
1 T minced gingerroot
1/2 cup coconut milk
1/2 cup broth
1/4 tsp cinnamon
1/4 tsp cumin
1/4 tsp coriander
1/2 tsp salt
1-2 T lemon juice, scallions to garnish
chopped cashews for garnish, optional

Cook lentils as directed on packaging.  Chop cauliflower.  Trim, cut, and blanch asparagus by boiling pieces in water and then plunging into a bowl of ice water after cooking about 3 minutes.

In a large pot, place cooked rice, broth, and coconut milk.  Bring to a light simmer and stir in all seasonings.  Fold in cauliflower, asparagus, lentils, and chicken if using.  Cook over low heat for 10-15 minutes.  Garnish with lemon juice and scallions before serving.

4 BIG servings
Calories 335.5
Total Fat 6.0 g
Saturated Fat 4.5 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 0.5 g
Cholesterol 17.1 mg
Sodium 41.2 mg
Potassium 750.9 mg
Total Carbohydrate 52.7 g
Dietary Fiber 8.9 g
Protein 19.2 g

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One Comment leave one →
  1. April 30, 2010 9:21 pm

    I’ve been really into Indian recipes lately so this is right up my alley! Sounds like the perfect dinner with your addition of coconut milk and all those spices!

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