One-Pan Curried Chicken with Coconut Rice and Lime Yogurt Sauce

Step 1

Adjust oven rack to middle position and heat oven to 450 degrees. Combine yogurt, cilantro, lime zest and juice, and ¼ teaspoon salt in bowl; cover and refrigerate until serving.

Step 2

Combine boiling water, rice, coconut milk, carrots, and ½ teaspoon salt in 13 by 9-inch baking dish. Cover tightly with aluminum foil and bake until rice is nearly tender, 25 to 30 minutes.

Step 3

While rice bakes, combine oil, garlic, curry powder, 1 teaspoon salt, and ¼ teaspoon pepper in large bowl and microwave until fragrant, about 30 seconds. Let mixture cool slightly, then stir in chicken.

Step 4

Remove rice from oven, fluff gently with fork, and gently stir in chicken and peas. Re-cover tightly with foil and continue to bake until rice is tender and chicken is cooked through, 10 to 15 minutes.

Step 5

Remove dish from oven, let cool for 10 minutes, then fluff rice gently with fork. Serve, drizzling individual portions with yogurt sauce and sprinkling with almonds and scallions.