Chicken and Cashew Curry with Rice

This was a really delicious meal! We rounded out the dinner with some other Indian food leftovers and some whole wheat naan. Definitely a great dish for a crowd!

1 C basmati rice

1-inch piece fresh ginger, peeled

2 garlic cloves, diced

3/4 t salt

1/2 t each of cumin, coriander and turmeric

Pinch of cayenne pepper

1 C light coconut milk

1 pound boneless chicken breast, cubed

2 T extra-virgin olive oil

1 large onion, sliced

1 cinnamon stick

1 can green beans

1/2 C chopped cashews, toasted

1/2 C low-sodium chicken broth

2 T fresh lemon juice

Bring 2 cups of salted water to a boil and add the rice. Boil for 25, then drain well.

Meanwhile, finely grate the ginger and crush the garlic cloves. Place in a large bowl with the salt, cumin, coriander, turmeric, cayenne pepper and 1/2 of the coconut milk. Add the pieces of chicken, then cover and refrigerate until the rice is done.

In a large pan, heat the olive oil over medium heat. Add the onion and cook until fragrant, about 5 minutes. Add the cinnamon stick and cook an additional 2 minutes.

In a large pot with a lid, layer the onions, rice, green beans, 1/2 the cashews and the chicken along with the marinade. Pour the chicken broth and remaining coconut milk over the chicken, sprinkling with remaining cashews and cinnamon stick. Cover and cook over low to medium heat for at least 30 minutes, or until the chicken is done and most of the liquid absorbed.