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Milk Street Recipe

Curried Chicken and Rice with Cranberries

45 minutes

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Curried Chicken and Rice with Cranberries

South Asian biryani, a mixture of rice, spices and meat, inspired this aromatic, flavor-packed recipe. We use coconut water to cook the rice; it adds just a touch of richness and a savory-sweet quality that works perfectly with the curry and cardamom. Mango chutney is a great complement for this dish.

4

Servings

Tip

Don’t stir too much after adding the rice to the skillet. If allowed to cook undisturbed for a few minutes, the mixture forms a crisp, flavorful crust on the bottom. A wide metal spatula is ideal for scraping up the browned bits.

45 minutes

Reviews
Alisa T.
July 18, 2022
Fun, new way to combine frequently-used ingredients
I enjoyed making this. I also enjoyed eating it. I was able to throw together a new take on a bunch of ingredients I already have and plate an attractive, if simple, lunch in a short time. Make sure the rice is fluffy otherwise the dish can get dense.
Lisa C.

I have made this recipe multiple times, and every time is a success. I've switched out the thighs for boneless breasts and the coconut water for coconut milk if that's what's on hand. I've doubled the recipe for company and it is always a hit!

Kari M J.

I make this regularly for my family. Great recipe! I do like to add some hot garam masala for heat. I also like to add pistachios or cashews if I have them, as garnish.

Myrna A.

This is another family favorite and a great party potluck dish. Perfect recipe!

Theodore A.

Is this supposed to have crisped rice like socorrat or just extra fond on the pan? Dish is very good but I can't imagine ever getting a real crust with precooked basmati and this much moisture. Agree with adding toasted nuts or dried coconut as garnish.

Lynn C.

Hi Theodore -

It doesn't necessarily have a full crust like socorrat, but you should get some browned rice on the bottom. It's possible that our "medium-high" heat is a bit higher than yours or our skillet is thicker and holds the heat better. We would recommend turning up the heat a bit or cutting back on that last addition of 1/2 cup coconut water.

Best,
The Milk Street Team

John E.

Truly great recipe. Amazing flavor in under an hour. Thank you Milk Street!

Melanie O.

Thank you for another great recipe! I just made this for dinner and loved it! Will definitely be making again. I like the idea of adding some pistachios or cashews and will have to try that next time.


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