Curried Chicken Bowls with Lemon Curry Sauce and Golden Raisin Rice

Sometimes you just need a little curry to spice up your week-and for those times, this recipe has your back. We’ve spiced up not one, not two, but three parts of this meal with curry spices: curried chicken, curry rice with golden raisins and a bright lemon curry sauce. Together with tangy pickled red cabbage, these curried chicken bowls pack flavor into every bite.

This dish is simple, convenient and delicious, made with pre-measured, high-quality ingredients. Perfect for a quick weeknight dinner that feels special.

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Ingredients

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 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

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView 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) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the rice: In a small pot, combine 1/2 cup basmati rice, 1 cup water and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
2. Prepare the pickled cabbage: In a medium bowl, combine 4 oz shredded red cabbage, 2 teaspoons sugar, 1 tablespoon lemon juice (from the lemon) and a pinch of salt. Toss well and set aside to pickle.
3. Season the chicken: Pat dry 10 oz chicken cutlets. Season both sides with salt, pepper and 1 tablespoon curry powder.
4. Cook the chicken: Heat 2 teaspoons cooking oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 4-5 minutes per side. Transfer to a cutting board and let rest for 2 minutes, then slice.
5. Make the lemon curry sauce: In the same skillet, reduce heat to medium. Add 2 tablespoons butter, 2 tablespoons sour cream, 2 tablespoons yogurt, 1 chicken stock concentrate and the remaining lemon juice (about 1 tablespoon). Whisk until smooth and heated through. Season with salt and pepper to taste.
6. Finish the rice: Stir 1 oz golden raisins and a handful of chopped cilantro into the cooked rice.
7. Assemble the bowls: Divide the curried rice among bowls. Top with sliced chicken, pickled cabbage and drizzle with lemon curry sauce. Garnish with additional cilantro.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute basmati with jasmine or long-grain white rice. Adjust cooking time according to package instructions.

What can I use instead of sour cream?

Greek yogurt or crème fraîche work well as substitutes for sour cream in the sauce.

How do I store leftovers?

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