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The Milk Street Cookbook

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Milk Street Recipe

Curried Chicken and Rice with Cranberries

45 minutes

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.

Ingredients
  • 3

    tablespoons grapeseed or other neutral oil, divided

  • 2

    tablespoons finely grated fresh ginger

Directions
  1. 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

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