Spiced Chicken and Rice Skillet with Peas

By Sprig Originals ✓ · cooked up in Sprig

Sunday's roast chicken and the tub of rice in the fridge become a fragrant, one-pan curried pulao in about 25 minutes. The rice fries in ghee with onion and curry powder until the grains are separate and toasty, the chicken warms through without drying out, and a cool spoon of yogurt over the top pulls it all together. Weeknight dinner from things you already paid for.

Ingredients

• 3 tbsp ghee or butter
• 1 large onion, thinly sliced
• 1 tbsp ginger-garlic paste
• 1 tbsp Madras curry powder
• 1 tsp salt
• 4 cups leftover cooked rice, cold
• 3 cups leftover roast chicken, shredded or torn into bite-size pieces
• 1 cup frozen peas

• 1/2 cup plain whole-milk yogurt
• 1/3 cup fresh cilantro, roughly chopped

Instructions

1. Take the rice out of the fridge and break up any clumps with your fingers or a fork so the grains are loose — cold, separated rice is what keeps the skillet from turning to paste. Have the chicken torn into bite-size pieces before you start cooking.
2. Melt the ghee in a large nonstick or cast-iron skillet over medium-high heat. Add the sliced onion and cook, stirring every minute or so, for 6 to 7 minutes, until softened and browned at the edges.
3. Turn the heat to medium, add the ginger-garlic paste, curry powder and salt, and stir constantly for 45 to 60 seconds, until the spices smell toasty. If the pan looks dry, add another teaspoon of ghee.
4. Add the rice and frozen peas. Raise the heat to medium-high and press the rice into the pan, then toss every 30 seconds or so for 4 to 5 minutes, until the grains are coated golden-yellow and you hear a faint crackle from the bottom of the pan.
5. Scatter the chicken over the top, toss gently to combine, and cook 2 to 3 minutes more, just until the chicken is hot through — any longer and leftover roast meat dries out. Taste and add salt if needed.
6. Take the pan off the heat. Dollop the yogurt over the top, scatter with cilantro, and serve straight from the skillet, letting everyone swirl the yogurt into their own portion.

Chef's tips

Nutrition (per serving, estimated)

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