Do you ever wonder what people around the world eat?

Here are some of our favorite recipes gathered from around the world. Check this page often to see (and try out at home!) the newest recipes as we get them.

Featured World Recipe:
Rice and Chicken Curry from India

Siliguri is a small Indian city in the foothills of the Himalayan Mountains, and International Needs is blessed to work with children and families in that area. Rice is a staple food in India, and families typically eat a rice dish twice a day with dal (lentils) and vegetables.

On special occasions, they eat chicken curry. Try a favorite dish from Siliguri and give this rice and chicken curry recipe a try! If you do, please take a picture and let us know how it turns out!

Rice and Chicken Curry Recipe

INGREDIENTSNewsletter_7-2016India_GraphicBanner_opt
1 cup basmati rice
3 teaspoons canola oil
6 skinless chicken thighs, trimmed
2 cups finely chopped onions, (about 3 medium onions)
5 cloves garlic, minced
2 tablespoons minced fresh ginger
2 tablespoons curry powder, preferably Madras
1 tablespoon ground coriander
1/2 teaspoon ground red pepper (cayenne), or to taste
2 cups reduced-sodium chicken broth
1 15-ounce can chickpeas, rinsed (1 1/2 cups)
1 14-ounce can diced tomatoes, drained

 

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2 cups frozen peas, thawed
Salt & freshly ground pepper to taste
2 tablespoons chopped fresh cilantro (optional)
Lime wedges for garnish

PREPARATION
Preheat oven to 400°F. Soak rice in cold water for 20 minutes and drain.

Meanwhile, heat 1 teaspoon of the oil in a Dutch oven over medium-high heat. Add chicken and cookNewsletter_7-2016IndiaRiceandChickenCurry_Small_opt until browned on all sides, about 6 to 8 minutes. Transfer the chicken to a plate.

Reduce the heat to low. Add the remaining 2 teaspoons of oil and heat until hot. Add onions and cook, stirring until lightly golden, about 10 to 15 minutes. Stir in garlic, ginger, curry powder, coriander and ground red pepper; cook, stirring constantly, until fragrant, about 2 minutes.

Increase the heat to medium-high; stir in broth, chickpeas, tomatoes and the soaked and drained rice. Bring to a simmer. Nestle the browned chicken pieces in the rice. Cover and bake for 20 to 25 minutes, until the rice is tender and most of the liquid has been absorbed.

Remove the chicken pieces and stir peas into the rice. Season with salt and pepper. Set the chicken back on the rice, and sprinkle with cilantro, if using. Serve with lime wedges.

Enjoy your meal!

How did your recipe turn out? Email us!