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Indian Chicken with Cashew Rice

Food Network Kitchen
  • 35 minutes
  • Serves 4

INGREDIENTS

8

Chicken thighs (about 21/2 pounds), skin-on bone-in

1

large bunch Cilantro, stems leaves and tender

1 clove

Garlic

1

Lemon, Juice of

1

Serrano chile pepper

1 cup

Jasmine rice

1/2 tsp

Curry powder

1

Kosher salt and freshly ground pepper

1/2 tsp

Turmeric

2 tbsp

Vegetable oil

1/4 cup

Cashews, salted roasted

1/4 cup

Coconut, sweetened