3 tbl canola oil
1½ lbs chicken breasts, cut into 1" cubes
2 tbl minced ginger
1½ tsp curry
salt and pepper
2½ cups chicken broth
1 cup long grain rice
¼ cup golden raisins
zest and juice of 1 lemon
1 cup frozen peas
½ cup minced cilantro
½ cup chopped cashews
In dutch oven, heat oil and brown chicken in batches and season with salt and pepper. Trasnfer to plate
Add ginger and curry to pot and cook until fragrant, about 30 sec, stir in broth scraping bottom. Bring to boil and add rice, raisins, zest, juice, and 1 tsp salt.
Return chicken and juices tompot. Mbring tomboil, reduce to simmer, cover and cook until rice is done. Add peas, cover and let stand 10 minutes. Stir in cilantro ans cashews. Serve immediately.