Curried Chicken and Rice

• Yield: 4 servings
• Total time: 35 min
• Cuisine: Indian
• Course: Full Meal

Curried Chicken and Rice

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Produce

• 1 box shallots
• 1 small piece ginger
• 1 lime
• 1 bunch cilantro

Meat & Seafood

• 8 boneless skinless chicken thighs

Oils, Vinegars & Spices

• Grapeseed oil
• Mild curry powder
• Ground cardamom
• Salt
• Ground black pepper

Pantry – Grains & Pasta

• Basmati rice

Pantry – Dried Fruit & Nuts

• Dried cranberries

Beverages

• Coconut water

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Curry Paste (Large Bowl)

• 1 tsp ground black pepper
• 2 1/2 tsp salt
• 1/2 tsp ground cardamom
• 1 tbsp curry powder
• 2 tbsp ginger, buzzed
• 1 tbsp grapeseed oil

Chicken (Cutting Board)

• 8 boneless skinless chicken thighs, cut into 1-inch pieces

Rice (Medium Pot)

• 1 3/4 cups coconut water
• 1 1/2 cups basmati rice, rinsed and drained

Chicken Sear (Mini Bowl)

• 2 tbsp grapeseed oil

Shallots (Small Bowl)

• 4 shallots, halved and thinly sliced

Moisture Additions (1/4 Cup Scoop + Small Bowls)

• 1/4 cup coconut water
• 1/2 cup dried cranberries
• 1/2 cup coconut water

Herb Finish (Small Bowl)

• 2 cups cilantro, roughly chopped
• 2 tbsp lime juice, from 1 lime

Make It

Make the Paste and Marinate the Chicken

1. Mix the ground black pepper, salt, ground cardamom, curry powder, buzzed ginger, and 1 tbsp grapeseed oil in the large bowl until a paste forms.
2. Add 1 tbsp of the paste to the medium pot with the rice and coconut water.
3. Add the remaining paste to the chicken pieces on the cutting board.
4. Toss the chicken until evenly coated.
5. Let the chicken marinate at room temperature while you cook the rice.

Cook the Rice

1. Stir the rice, coconut water, and paste in the medium pot until the paste is fully combined.
2. Bring the rice to a boil over medium-high heat.
3. Cover and reduce the heat to low.
4. Cook until the rice is mostly tender but still slightly firm, about 10 minutes.
5. Remove the pot from the heat.
6. Uncover and fluff the rice with a fork.
7. Set the rice aside.

Cook the Chicken

1. Add the 2 tbsp grapeseed oil to a large skillet.
2. Heat over medium-high heat until shimmering.
3. Add the shallots and cook until golden brown, about 5 minutes.
4. Push the shallots to one side of the skillet.
5. Add the marinated chicken to the open side of the skillet.
6. Cook without stirring until golden brown on the bottom, about 3 minutes.
7. Add the 1/4 cup coconut water to the skillet and stir to combine.
8. Scrape up any browned bits from the bottom of the skillet.
9. Cook the chicken and shallots, stirring constantly, until the liquid evaporates, about 20 seconds.

Finish and Serve

1. Add the cooked rice, dried cranberries, and 1/2 cup coconut water to the skillet.
2. Stir to combine, then spread the mixture out.
3. Cook undisturbed over medium-high heat until the rice is crisp and brown in spots, about 3 minutes.
4. Turn off the heat.
5. Add the chopped cilantro and lime juice.
6. Stir with a spatula, scraping the bottom to loosen the crisp bits.
7. Taste and season with additional salt and pepper as needed.
8. SERVE!

Tools

Large bowl, cutting board, medium pot with lid, large skillet, fork, spatula.

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