Gluten-Free Indian Feast: Fragrant Basmati Pilaf with Spiced Chicken Curry and Coconut Lime Rice Pudding

Allergens

None (gluten-free)

Ingredients

• Basmati Rice (1 cup)
• Chicken Thighs (8)
• Coconut Milk (1 can)
• Lime Juice (2 tbsp)
• Green Cardamom Pods (4)
• Ground Turmeric (1 tsp)
• Ground Coriander (1 tsp)
• Ground Cumin (1 tsp)
• Garam Masala (1 tsp)
• Tomato Paste (2 tbsp)
• Fresh Cilantro (chopped, for garnish)
• Onion (1 large, chopped)
• Garlic Cloves (4, minced)
• Grated Coconut (1/2 cup)
• Sugar (1 tsp)
• Salt (to taste)
• Water (3 cups)
• Olive Oil (2 tbsp)

Instructions

1. Cook the basmati rice according to package instructions. Set aside.
2. In a large skillet, heat olive oil over medium heat. Add chopped onion and cook until softened.
3. Stir in minced garlic, ground turmeric, ground coriander, ground cumin, and green cardamom pods. Cook for 1 2 minutes until fragrant.
4. Add chicken thighs to the skillet, searing on all sides.
5. Mix in tomato paste, garam masala, salt, and sugar. Pour in water to cover the chicken and bring to a boil.
6. Reduce heat, cover, and let simmer for 25 30 minutes until chicken is cooked through.
7. In a separate saucepan, combine coconut milk, lime juice, and grated coconut. Cook over medium heat until thickened, stirring occasionally.
8. Remove cardamom pods from chicken curry and flake the chicken into bite sized pieces. Combine with the thickened coconut sauce.
9. Serve the spiced chicken curry over basmati rice and garnish with fresh cilantro.
10. To finish, enjoy a warm bowl of creamy coconut lime rice pudding.

Chef’s Insight

The combination of flavors and textures in this meal creates a unique dining experience. - Don't be afraid to adjust the spice levels to your preference.

Notes

Customize the dish with your favorite vegetables or proteins. - Experiment with different Indian spice blends for a unique twist on this meal.