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

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. 1

   Cook the basmati rice according to package instructions. Set aside.

2. 2

   In a large skillet, heat olive oil over medium heat. Add chopped onion and cook until softened.

3. 3

   Stir in minced garlic, ground turmeric, ground coriander, ground cumin, and green cardamom pods. Cook for 1-2 minutes until fragrant.

4. 4

   Add chicken thighs to the skillet, searing on all sides.

5. 5

   Mix in tomato paste, garam masala, salt, and sugar. Pour in water to cover the chicken and bring to a boil.

6. 6

   Reduce heat, cover, and let simmer for 25-30 minutes until chicken is cooked through.

7. 7

   In a separate saucepan, combine coconut milk, lime juice, and grated coconut. Cook over medium heat until thickened, stirring occasionally.

8. 8

   Remove cardamom pods from chicken curry and flake the chicken into bite-sized pieces. Combine with the thickened coconut sauce.

9. 9

   Serve the spiced chicken curry over basmati rice and garnish with fresh cilantro.

10. 10

    To finish, enjoy a warm bowl of creamy coconut lime rice pudding.