Curry Chicken over Lime Rice

Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Toss carrots on a baking sheet with a drizzle of oil, salt, pepper, and a pinch of chili flakes from your pantry if desired. Roast on top rack until browned and tender, 20-25 minutes.

Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add 1 tsp ginger (2 tsp for 4 servings) and cook, stirring, until fragrant, 30-60 seconds. Add rice, ¾ cup water (1½ cups for 4), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

To bowl with reserved curry powder, add jam, ½ tsp garlic (1 tsp for 4 servings), ½ tsp ginger (1 tsp for 4), and juice from remaining lime. Season with salt and pepper; stir to combine.

Heat a drizzle of oil in a large, preferably nonstick, pan over medium heat. Add marinated chicken (let excess marinade drip off first) and cook until browned and cooked through, 6-8 minutes per side. (If chicken begins browning too quickly, lower that heat!) Transfer to a cutting board. Once chicken is cool enough to handle, thinly slice crosswise.