Amy Poehler-Inspired Chicken Curry and Rice

1 hr

A one-pot chicken and rice curry with coconut milk, chickpeas and vegetables, finished in the oven.

prepPreheat oven to 375°F / 190°C
2 pounds bone-in chicken breasts	Brown chicken on both sides, 3–4 min per side	Return chicken, cover, bake 375°F / 190°C, 35–40 min	Rest 5 min, sprinkle cilantro, serve
30 ml vegetable oil
Salt, to taste
Pepper, to taste
1 large yellow onion, sliced	Cook onion until soft, 5 min; add garlic & cauliflower
3 to 4 garlic cloves, minced
200 g cauliflower florets
400 g long-grain rice	Toast rice, stirring, 1–2 min
600 ml chicken stock	Add stock, coconut milk, chickpeas & spices; bring to boil
1 can (400 ml) full-fat coconut milk
1 can (425 g) chickpeas, drained and rinsed
3 tablespoons curry powder
1/2 teaspoon ground turmeric
1 teaspoon grated fresh gingerroot
Chopped fresh cilantro

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