Curried Chicken Bowls with Golden Raisin Rice and Pickled Cabbage

This vibrant bowl brings together tender curried chicken, fragrant golden raisin rice and tangy pickled cabbage for a meal that’s bursting with flavor. The curry spices infuse three components-chicken, rice and a creamy lemon sauce-creating layers of warmth and depth in every bite.

Perfect for a weeknight dinner, this recipe is both satisfying and surprisingly quick to prepare. The pickled cabbage adds a bright, acidic crunch that balances the rich curry, while the golden raisins lend a subtle sweetness to the rice. Serve it all drizzled with a luscious lemon curry sauce for a dish that feels special yet effortless.

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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

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Low-Fat YogurtView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

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

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, but basmati rice works best for this recipe. If using another variety, adjust the cooking time and liquid accordingly.

Can I make this recipe dairy-free?

You can substitute the butter with a plant-based alternative and use dairy-free yogurt and sour cream. The sauce may have a slightly different consistency.

How do I store leftovers?

Store the components separately in airtight containers in the refrigerator for up to 3 days. Reheat gently and add fresh cilantro before serving.