Coconut Pistachio Chicken and Rice

coconut pistachio chicken
I think this is another of those dishes that doesn’t look very beautiful, but tastes delicious… Originally from here, this dish takes only about 35 minutes to put together, and has great flavor. For those living in Japan, there are a few ingredients you may have to hunt down (coconut milk, green peas, and pistachios — check import stores and local supermarkets), but I think it’s worth it!

Ingredients (serves 4)
2 chicken breasts, cut into 5cm / 2-inch pieces
salt and pepper
1/4 cup flour
1 tbsp olive or vegetable oil
1 onion, minced
1-1/2 tsp garam masala
1 tsp salt
1-1/2 cups uncooked rice*
3 cloves garlic, minced
660mL (2-3/4 cups) chicken/vegetable broth
1 can (400mL / 14oz) coconut milk
1 cup green peas
1/2 cup pistachios, chopped

*Rice: I used short-grain Japanese rice and it turned out fine

Instructions
Sprinkle the chicken pieces lightly with salt and pepper, and coat them in the flour. Using a large frying pan, saute in the oil for a few minutes on each side until light brown. (They don’t need to be cooked through at this point.) Remove chicken to a plate.

In the same pan, add the minced onion, garam masala, and salt. Cook for about 5 minutes, until the onions soften. Stir frequently to make sure the spices don’t burn.

Add the rice, minced garlic, chicken or veggie broth, and coconut milk, and stir. Cover, and cook for 10 minutes. Stir occasionally, or the rice will stick to the bottom.

Add the chicken back into the rice, cover again, and cook for 10 more minutes. Continue to stir once in a while.

Finally, add the peas (you can add them frozen directly into the pan) and pistachios. Stir to combine (and warm the peas, if they’re frozen), and serve!