Curried Chicken Bowls with Lemon Yogurt, Raisin Rice and Pickled Cabbage

This vibrant bowl brings together tender curried chicken, fluffy basmati rice with golden raisins and a bright lemon yogurt sauce. The quick-pickled red cabbage adds a tangy crunch that balances the warm spices.

Perfect for a weeknight dinner, this recipe is both satisfying and full of flavor. The curry powder is used in two places-bloomed in the rice and rubbed onto the chicken-for layers of aromatic taste.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

2 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 ounce Golden RaisinsView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Heat a drizzle of oil in a small pot over medium-high heat. Add ¼ tsp curry powder and cook, stirring, until fragrant, about 30 seconds. Stir in rice, half the stock concentrates, ¾ cup water and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Simmer 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 the lemon. Roughly chop cilantro.
3. In a medium microwave-safe bowl, combine juice from half the lemon, 2 TBSP water and 2 tsp sugar. Stir in shredded red 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, ¼ tsp curry powder and a pinch of lemon zest. 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 browns too quickly, reduce heat to medium. During the last minute of cooking, reduce heat to medium and stir in 1 TBSP butter and remaining stock concentrate until melted. Spoon butter mixture over chicken to coat. Transfer to a cutting board to rest.
6. Fluff rice with a fork; stir in raisins, ½ TBSP butter, ¼ tsp salt 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, but cooking times may vary. Basmati rice works best for this recipe, but you can substitute with jasmine or long-grain white rice.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

Can I make this dairy-free?

Yes, substitute the sour cream and yogurt with dairy-free alternatives and use a plant-based butter or oil.