Toaster-Oven Curry Chicken with Coconut Rice and Lime Yogurt Sauce | America's Test Kitchen

Ingredients

• 1 cup plain whole-milk yogurt
• 2 tablespoons minced fresh cilantro or mint
• 1 teaspoon grated lime zest plus 1 tablespoon juice
• 1¾ teaspoons table salt, divided
• 2 cups boiling water
• 1⅓ cups long-grain white rice
• ¾ cup canned coconut milk
• 3 carrots, peeled and cut into ¼-inch pieces
• 2 tablespoons extra-virgin olive oil
• 2 garlic cloves, minced
• 1 tablespoon curry powder
• ¼ teaspoon pepper
• 1 pound boneless, skinless chicken breasts, trimmed, halved lengthwise, and sliced thin
• 1 cup frozen peas
• ⅓ cup sliced almonds, toasted
• 2 scallions, sliced thin