Curry-Spiced Chicken Bowls with Lemony Yogurt Sauce and Pickled Cabbage

These curry-spiced chicken bowls bring together three layers of warm curry flavor: the chicken, the rice and the sauce. Tender chicken cutlets are seasoned with curry powder and pan-seared until golden, then served over fluffy basmati rice studded with golden raisins. A quick-pickled red cabbage adds a tangy crunch, while a creamy lemony yogurt sauce ties everything together.

This recipe is perfect for a weeknight dinner that feels special but comes together in about 35 minutes. The pickled cabbage can be made while the rice cooks and the sauce comes together in a flash. Each bite is a balance of savory, tangy and slightly sweet flavors.

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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

24 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 the rice, half the chicken 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 the rice cooks, wash and dry the produce. Zest and quarter the lemon. Roughly chop the cilantro.
3. In a medium microwave-safe bowl, combine the juice from half the lemon, 2 tablespoons water and 2 teaspoons sugar. 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, ¼ tsp curry powder and a pinch of lemon zest. 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 and the remaining chicken stock concentrate until melted and combined. Spoon the butter mixture over the chicken to coat. Transfer to a cutting board to rest.
6. Fluff the rice with a fork and stir in the golden raisins, ½ tablespoon butter, ¼ teaspoon salt 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, top with the chicken and pickled cabbage. Drizzle the chicken with the lemony yogurt sauce and garnish with the remaining cilantro. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of rice?

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

Can I make this recipe dairy-free?

To make it dairy-free, use a plant-based yogurt and sour cream substitute and replace butter with a dairy-free margarine or oil.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.