Coconut Chicken and Chickpea Curry with Fragrant Basmati Rice

Pat 6 boneless skinless chicken thighs dry and cut into 1-inch bite-sized pieces.

In a mixing bowl, toss the chicken pieces with 1 tbsp yellow curry powder, 1 tsp ground turmeric, 1 tsp salt, and 0.5 tsp black pepper until evenly coated; let marinate for 30 minutes at room temperature.

Place 1 cup uncooked basmati rice in a fine-mesh sieve and rinse under cold water for 2 minutes until the water runs clear.

In a small saucepan, combine the rinsed rice, 1.5 cups water, and 0.5 tsp salt. Bring to a boil over high heat, then immediately reduce to low, cover with a tight-fitting lid, and simmer for 15 minutes.

While the rice and chicken are prepping, peel and dice 1 yellow onion, peel and mince 3 garlic cloves, and peel and grate 1 inch of fresh ginger root.

Wash 0.5 head of cauliflower and cut into small 1-inch florets; wash, seed, and dice 1 red bell pepper.

Heat 2 tbsp neutral oil in a large deep skillet or Dutch oven over medium-high heat.

Add the marinated chicken to the skillet and sear for 5-6 minutes, turning occasionally, until browned on all sides. Remove the chicken from the pan and set aside on a plate.

In the same skillet, add the diced yellow onion and sauté for 5 minutes, scraping up any browned bits from the chicken, until translucent.

Add the minced garlic, grated ginger, and the remaining 0.5 tbsp yellow curry powder to the onions; cook for 1-2 minutes until highly fragrant.

Open 15 oz chickpeas, drain and rinse thoroughly, then add them to the skillet along with 14 oz full-fat coconut milk.

Return the seared chicken and any accumulated juices to the skillet, then stir in the cauliflower florets and diced red bell pepper.

Bring the mixture to a gentle simmer, then reduce heat to medium-low and cook uncovered for 15-20 minutes, stirring occasionally, until the sauce has thickened and the cauliflower is tender.

Remove the rice from heat and let it sit covered for 5 minutes before fluffing with a fork.

Squeeze the juice from 1 lime into the curry and stir in the remaining 0.5 tsp salt to taste.

Divide the fluffy basmati rice between two bowls and top with a generous portion of the coconut chicken and chickpea curry.