Ingredients
Scale
- 1 lb boneless chicken thighs
- 1 cup long-grain basmati rice
- 1 medium onion, chopped
- 1 cup bell peppers (red, yellow, or green), chopped
- 3 garlic cloves, minced
- 2 tsp curry powder
- 1 cup coconut milk
- 2 tbsp olive oil
- Fresh cilantro for garnish
- Salt and pepper to taste
Instructions
- Prepare the ingredients: Chop the onions, bell peppers, and mince the garlic.
- Cook the chicken: Preheat the Blackstone griddle over medium heat. Add olive oil and cook the chicken thighs until golden brown on both sides (about 6 minutes per side). Transfer to a plate and let rest.
- Sauté vegetables: In the same pan, add chopped onions and bell peppers. Sauté for about 5 minutes until softened.
- Add garlic and spices: Stir in minced garlic and curry powder; cook for another minute.
- Combine everything: Slice the rested chicken into bite-sized pieces and return it to the pan along with rinsed basmati rice and coconut milk. Stir well to combine.
- Simmer: Season with salt and pepper, cover, and simmer on low heat for about 20 minutes until rice is cooked.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Grilling
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 520
- Sugar: 6g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 100mg
Keywords: - For added flavor, marinate the chicken in spices before cooking. - Swap proteins like turkey or tofu for a different twist. - Store leftovers in an airtight container in the fridge for up to four days.