Milk Street Recipe

Curried Chicken and Rice with Cranberries

Name: Curried Chicken and Rice with Cranberries
Cook time: 45 min
Total time: 45 min
Yield: 4 Servings
Ingredients: 3 tablespoons grapeseed or other neutral oil, divided; 2 tablespoons finely grated fresh ginger; 1 tablespoon curry powder; 1/2 teaspoon ground cardamom; Kosher salt and ground black pepper; 1 1/2 pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces; 1 1/2 cups basmati rice, rinsed and drained; 2 1/2 cups coconut water, divided; 12 ounces shallots, halved lengthwise and thinly sliced (2½ cups); 1/2 cup chopped dried cranberries; 2 tablespoons lime juice; 2 1/2 cups fresh cilantro leaves, coarsely chopped

45 minutes

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

Ingredients

3

tablespoons grapeseed or other neutral oil, divided
2

tablespoons finely grated fresh ginger

Directions

01

In 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.

Curried Chicken and Rice with Cranberries

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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Curried Chicken and Rice with Cranberries