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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
Ingredients
-
3
tablespoons grapeseed or other neutral oil, divided
-
2
tablespoons finely grated fresh ginger
Directions
-
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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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.
February 5, 2024
Great weeknight dish
I loved this dish. Once I forgot to buy cilantro and made it with baby spinach I had on hand. Now, I always use both.
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.
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
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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!