The flavors of Indian food in an easy, one-pan dish.
|2 T||ghee (or vegetable oil)|
|1||onion (medium, thinly sliced)|
|1⁄4 t||cumin (ground)|
|1⁄4 t||cardamom (ground)|
|1⁄4 t||black pepper (freshly ground)|
|1⁄8 t||cloves (ground)|
|1⁄4 t||cinnamon (ground)|
|1 t||ginger (fresh, peeled and minced)|
|1 t||garlic (minced)|
|1⁄4 t||turmeric (ground)|
|12 oz||chicken breast (or thighs, boneless, skinless, cut into bite-sized pieces)|
|1 c||basmati rice (white or brown)|
|1 c||peas (frozen)|
|1⁄2 c||yogurt (plain)|
Heat the oil in a large skillet; add onion and sauté until softened, about 5 minutes. Add the ginger, garlic and spices and sauté another minute or two. Stir in the chicken and cook until it turns opaque. Add water and salt and bring to a boil. Stir in rice, cover and reduce heat. Simmer 15 minutes if using white rice, 35 minutes for brown rice. Rice should be tender and water absorbed, if not cook a few more minutes. Add peas and cook 5 minutes more. Stir in yogurt and serve.