Himalayan Chicken and Potato Skillet with Cumin Rice

Name: Himalayan Chicken and Potato Skillet with Cumin Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 5 servings
Cuisine: Nepali
Ingredients: 1.25 pound chicken breast (cut into 1-inch cubes); 2 cup basmati rice; 1 yellow onion (medium, chopped); 2 red potatoes (medium, peeled and diced into 1/2-inch cubes); 3 clove garlic (minced); 1 ounce fresh ginger (1 inch piece, grated); 2 tablespoon tomato paste; 1 teaspoon ground cumin; 0.5 teaspoon ground turmeric; 0.5 teaspoon ground coriander; 0.5 teaspoon salt; 3 tablespoon olive oil; 1 cup chicken broth; 0.25 cup fresh cilantro (chopped)

Tender pieces of chicken breast and diced potatoes cooked in a quick, aromatic tomato-ginger sauce, perfectly paired with fragrant cumin-infused basmati rice for a satisfying weeknight meal.

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 5
Cuisine: Nepali
Difficulty: Easy
Cost: $2.27/serving

Dietary

Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Gluten-Free
High-Protein
Low-Sugar
Low-Saturated-Fat
Low-Fat

Ingredients

1.25 pound chicken breast (cut into 1-inch cubes)
2 cup basmati rice
1 yellow onion (medium, chopped)
2 red potatoes (medium, peeled and diced into 1/2-inch cubes)
3 clove garlic (minced)
1 ounce fresh ginger (1 inch piece, grated)
2 tablespoon tomato paste
1 teaspoon ground cumin
0.5 teaspoon ground turmeric
0.5 teaspoon ground coriander
0.5 teaspoon salt
3 tablespoon olive oil
1 cup chicken broth
0.25 cup fresh cilantro (chopped)

Instructions

Combine 2 cups basmati rice with 3 cups water and 1/4 teaspoon ground cumin in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, until water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
While rice cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 1 1/4 pounds chicken breast cubes and cook for 3-4 minutes until lightly browned on all sides. Remove chicken from skillet and set aside.
Add the remaining 1 tablespoon olive oil to the skillet, then add the chopped 1 yellow onion and diced 2 red potatoes. Sauté for 5-7 minutes until the potatoes begin to soften.
Add the minced 3 cloves garlic and grated 1 inch fresh ginger to the skillet. Cook for 1 minute until fragrant.
Stir in 2 tablespoons tomato paste, 3/4 teaspoon ground cumin, 1/2 teaspoon ground turmeric, and 1/2 teaspoon ground coriander. Cook for 1 minute, stirring constantly.
Return the cooked chicken to the skillet. Pour in 1 cup chicken broth and add 1/2 teaspoon salt. Bring to a simmer, then cover and cook for 5-7 minutes, or until chicken is cooked through and potatoes are tender.
Serve the chicken and potato curry alongside the cumin basmati rice. Garnish with chopped 1/4 cup fresh cilantro if desired.

Notes

Ensure potatoes are diced small for quick cooking. For extra spice, add a pinch of cayenne pepper with the other spices.

Nutrition (per serving)

Calories: 537
Protein: 33.7 g
Carbohydrates: 74 g
Fat: 11.6 g
Fiber: 1.7 g
Sodium: 464 mg
Saturated Fat: 1.7 g
Sugar: 3 g
Cholesterol: 80 mg