Coconut Chicken Tikka Rice Bake

By Sprig Originals ✓ · cooked up in Sprig

Yogurt-spiced chicken thighs bake right on top of basmati rice simmering in coconut milk, so the grains soak up all the curry drippings. Everything goes into one 9x13 dish raw, comes out an hour later as a full dinner, and reheats beautifully all week.

Ingredients

• 1.5 lb boneless skinless chicken thighs
• 1/2 cup plain whole-milk yogurt
• 4 cloves garlic, grated
• 1 tbsp fresh ginger, grated

• 2 cups basmati rice
• 1 13.5 oz can full-fat coconut milk
• 1.5 cups chicken broth
• 1 medium yellow onion, thinly sliced
• 2.5 tbsp mild curry powder
• 1.5 tsp garam masala
• 2 tsp kosher salt
• 2 tbsp unsalted butter
• 1.5 cups frozen peas
• 1/3 cup cilantro, chopped

Instructions

1. Heat the oven to 400°F (200°C). Rinse the basmati rice in a sieve under cold water until the water runs mostly clear, then drain well.
2. In a bowl, toss the chicken thighs with the yogurt, garlic, ginger, 1 tablespoon of the curry powder, 1 teaspoon of the garam masala and 1 teaspoon of the salt until evenly coated. Leave it to sit while you build the rice.
3. In a 9x13-inch baking dish, stir together the drained rice, sliced onion, coconut milk, chicken broth, the remaining 1.5 tablespoons curry powder, remaining 1/2 teaspoon garam masala and remaining 1 teaspoon salt. Spread the rice into an even layer and dot the butter over the top.
4. Lay the yogurt-coated chicken thighs over the rice in a single layer, scraping any marinade left in the bowl over them. Cover the dish tightly with foil.
5. Bake covered for 45 minutes, until the rice has absorbed most of the liquid and the chicken is cooked through.
6. Uncover, scatter the frozen peas over the rice around the chicken, and bake uncovered for 15 minutes more, until the peas are hot, the liquid is fully absorbed and the chicken registers 165°F (74°C) at its thickest point.
7. Rest 10 minutes, then fluff the rice around the chicken with a fork and scatter the cilantro over the top before serving.

Chef's tips

Nutrition (per serving, estimated)

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