Curry Paella

This delightful Curry Paella combines the traditional Spanish flavors of paella with aromatic Indian spices, creating a unique fusion dish that's both comforting and vibrant. The saffron-infused rice is complemented by tender chicken, fresh vegetables, and a medley of curry spices, offering a harmonious blend of textures and flavors that are sure to please any palate. Perfect for a family dinner, this recipe respects traditional culinary principles while adding a creative twist.

Ingredients:

• 2 cups Bomba rice or Arborio rice
• 4 cups chicken broth
• 1 cup coconut milk
• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 bell pepper, diced
• 1 cup green peas (fresh or frozen)
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon cayenne pepper (optional, for heat)
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh cilantro, for garnish
• Lemon wedges, for serving

Instructions:

1. In a large paella pan or a wide skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sauté until translucent.
2. Add the diced bell pepper and chicken pieces to the pan, cooking until the chicken is browned on all sides.
3. Stir in the curry powder, turmeric, cumin, paprika, and cayenne pepper, cooking for an additional minute until fragrant.
4. Add the rice to the pan, stirring to coat the grains in the spices and oil.
5. Pour in the chicken broth and coconut milk, stirring to combine. Bring the mixture to a gentle boil.
6. Reduce the heat to low, cover the pan, and simmer for about 20 minutes, or until the rice is tender and has absorbed most of the liquid.
7. In the last five minutes of cooking, add the green peas, stirring to incorporate.
8. Once done, remove from heat and let it sit covered for an additional 5 minutes.
9. Fluff the paella with a fork, garnish with fresh cilantro, and serve with lemon wedges on the side.