Curried Chicken and Rice with Cranberries | Christopher Kimball’s Milk Street

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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.

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

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