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.
tablespoons grapeseed or other neutral oil, divided
tablespoons finely grated fresh ginger
01In a medium bowl, mix together 1 tablespoon of the oil, the ginger, curry powder, cardamom, 2½ teaspoons salt and 1 teaspoon pepper to form a paste. Transfer 1 tablespoon of the paste to a large saucepan and set aside. Add the chicken to the bowl with the remaining paste and stir to coat. Marinate at room temperature while you cook the rice.
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