# Curried Chicken and Rice

> Curried Chicken and Rice (ready in 35 min, makes 4 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook.

Published: 2026-03-18
Posted by Suzanne Lejeune

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

Curried Chicken and Rice

## Shop It

### 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

## Mise It

### 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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