Curried Chicken Pilaf
A vibrant, aromatic chicken pilaf infused with curry and cumin, mixed with fresh vegetables and toasted almonds, perfect for a hearty, flavorful meal.
Ingredients
- 3 green onions, chopped ⓘ
- 1 red pepper, sliced ⓘ
- 1/2 lb. fresh green beans ⓘ
- 1 bay leaf ⓘ
- 2 Tbsp. curry powder ⓘ
- 2 tsp. cumin ⓘ
- 1 tsp. salt ⓘ
- 1 1/4 lb. cooked chicken ⓘ
- 1/3 cup blanched, slivered almonds
- 3 cups cooked rice ⓘ
- canola or peanut oil ⓘ
- 1 cup sliced mushrooms ⓘ
- 1 can baby corn, rinsed ⓘ
- sesame oil ⓘ
Instructions
- Trim green beans and cut into 1-inch lengths on the diagonal. Cut chicken into bite-sized pieces.
- Using a hot wok, toast almonds in a small amount of oil. Set aside.
- Cook chicken in the same oil, then remove and set aside.
- Add more oil to the wok, then cook green onions, red pepper, mushrooms, baby corn, and green beans until tender.
- Stir in curry powder, cumin, and salt; cook for 1 minute to release flavors.
- Return cooked chicken and toasted almonds to the wok, mixing well.
- Add cooked rice and toss to combine thoroughly. Serve hot.
Tips & Substitutions
For a unique twist, consider using leftover chicken or turkey from a previous meal. If you don't have green beans, asparagus or snap peas make great substitutes. Adjust the spice level by adding more or less curry powder. For a richer flavor, try using ghee instead of oil for cooking. Always taste as you go to ensure your seasoning is just right.
Serving Suggestions
Serve the Curried Chicken Pilaf with a side of yogurt or raita to balance the spices. A simple green salad or steamed vegetables complement this dish well. For a heartier meal, consider pairing it with naan or pita bread. This dish also pairs beautifully with recipes like Stuffed Mushrooms-Romania(Ciuperci Umplute).
Storage & Reheating
Store any leftover Curried Chicken Pilaf in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave it in short intervals, stirring in between, until heated through. You can also add a splash of water or broth to keep the rice moist during reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Curried Chicken Pilaf contains roughly 2372 calories, with 32g protein, 139g carbohydrates, and 211g fat. It is an excellent source of iron (222% of the Daily Value), dietary fiber (197% of the Daily Value), and vitamin D (186% of the Daily Value). Note that it is relatively high in sodium, at 703mg per serving (31% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use uncooked chicken instead of cooked chicken?
Yes, you can use uncooked chicken. Simply cut it into bite-sized pieces and cook it in the wok at the beginning, ensuring it is fully cooked before adding the other ingredients. This will enhance the flavor of the dish as the chicken cooks with the spices.
What can I substitute for almonds?
If you have nut allergies or prefer not to use almonds, sunflower seeds or pumpkin seeds are great alternatives. They provide a similar crunch and can be toasted in the wok for added flavor. You can also omit nuts altogether if desired.
Can this dish be made vegetarian?
Absolutely! To make the Curried Chicken Pilaf vegetarian, simply omit the chicken and use tofu or chickpeas as a protein alternative. You can also add extra vegetables like peas or carrots for added nutrition and flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).