Curried Chicken Bowls with Golden Raisin Rice and Pickled Cabbage

Sometimes you just need a little curry to spice up your week-and for those times, we’ve got you covered. This recipe spices up not one, not two, but THREE parts of the meal with curry spices: curried chicken, curry rice with golden raisins and a lemon curry sauce. Together with pickled red cabbage, these curried chicken bowls pack flavor into every bite.

Simple, convenient and delicious-that’s what’s in store with this curried chicken recipe. Using pre-measured, high-quality ingredients, you can create a restaurant-quality dish right at home. The combination of tender chicken, fragrant rice, tangy cabbage and creamy sauce is sure to become a favorite.

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Ingredients

1 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 ounce Golden RaisinsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Heat a drizzle of oil in a small pot over medium-high heat. Add 1/4 tsp curry powder (1/2 tsp for 4 servings); cook, stirring, until fragrant, about 30 seconds. Stir in rice, stock concentrate, 3/4 cup water (1 1/2 cups for 4) and salt (1/4 tsp for 2, 1/2 tsp for 4). 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.
2. While rice cooks, wash and dry produce. Zest and quarter lemon (for 4 servings, zest one lemon and quarter both). Roughly chop cilantro.
3. In a medium microwave-safe bowl, combine juice from half the lemon, 2 TBSP water (4 TBSP for 4 servings) and 2 tsp sugar (4 tsp for 4). Stir in cabbage; season with salt and pepper. Microwave for 1 minute. Add juice from remaining lemon and a big pinch of salt. Set aside to pickle, stirring occasionally, until ready to serve.
4. In a small bowl, combine sour cream, yogurt, 1/4 tsp curry powder (1/2 tsp for 4) and a pinch of lemon zest to taste. Season with salt. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
5. Pat chicken dry with paper towels; season all over with salt, pepper and remaining curry powder. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. If chicken begins to brown too quickly, reduce heat to medium. During the last minute of cooking, reduce heat to medium and stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Spoon butter over chicken. Turn off heat; transfer to a cutting board to rest.
6. Fluff rice with a fork; stir in raisins, 1/2 TBSP butter (1 TBSP for 4 servings), 1/4 tsp salt (1/2 tsp for 4) and remaining lemon zest to taste.
7. Drain cabbage; stir in half the cilantro. Thinly slice chicken crosswise. Divide rice between bowls; top with chicken and cabbage. Drizzle chicken with sauce and garnish with remaining cilantro. Serve.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute basmati rice with jasmine or long-grain white rice, but adjust the cooking time and liquid accordingly.

How can I make this dish dairy-free?

Replace the butter with oil or vegan butter and use dairy-free sour cream and yogurt alternatives.

Can I prepare the pickled cabbage ahead of time?

Yes, you can pickle the cabbage up to a day in advance. Store it in the refrigerator and drain before serving.