- 35-45 minutes
- 20 minutes
Brown the chicken in the canola oil in a heavy skillet over medium heat. Add the cumin, fennel, cardamom, and cilantro. After 10 minutes, turn the chicken over and add red pepper; cook for another 5 minutes.
Stir in the tomato paste, hot sauce, and turmeric, and season generously with garlic powder; add a pinch of cinnamon. Gently stir in the yogurt and turn heat to low.
Simmer over low heat for another 15 minutes while you cook the rice; when the rice is nearly done, stir the half & half into the sauce and remove from heat.
- For the rice, melt butter in a saucepan, add the rice and salt and garlic. Simmer over medium heat a couple minutes till the rice turns a light golden color, then add the chicken broth and cover tightly with a lid. Turn heat to low and cook for 15 minutes.
- To serve, dish up the rice, top with hot chicken and sauce, and squeeze fresh lime juice over the top. This can also be assembled into a baking dish with the rice on the bottom and chicken and sauce on top, then warmed in the oven just till hot and bubbly.