Curried Chicken with Golden Raisin Rice

• servings: 2 servings
• active time: 35 minutes
• total time: 40 minutes

Ingredients

1 tablespoon Curry Powder

½ cup Basmati Rice

1 tsp Chicken Stock Concentrate

1 ounce Golden Raisins

1 Lemon

¼ ounce Cilantro

4 ounce Shredded Red Cabbage

2 tablespoon Sour Cream

10 ounce Chicken Cutlets

2 tablespoon Low-Fat Yogurt

2 teaspoon Cooking Oil

2 teaspoon Sugar

2 tablespoon Butter

Salt

Pepper

Directions

• Heat a drizzle of oil in a small pot over medium-high heat. Add ¼ tsp curry powder (½ tsp for 4 servings); cook, stirring, until fragrant, 30 seconds (you’ll use more curry powder later). • Stir in rice, stock concentrate, ¾ cup water (1½ cups for 4), and salt (we used ¼ tsp; ½ tsp for 4). Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• While rice cooks, wash and dry produce. • Zest and quarter lemon (for 4 servings, zest one lemon and quarter both). Roughly chop cilantro.

• In a medium microwave-safe bowl, combine juice from half the lemon, 2 TBSP water (4 TBSP for 4 servings), and 2 tsp sugar (4 tsp for 4). Stir in cabbage; season with salt and pepper. Microwave for 1 minute. Add juice from remaining lemon and a big pinch of salt. Set aside to pickle, stirring occasionally, until ready to serve. • In a small bowl, combine sour cream, yogurt, ¼ tsp curry powder (½ tsp for 4), and a pinch of lemon zest to taste (you’ll use the rest of the curry powder in the next step). Season with salt. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

• Pat chicken* dry with paper towels; season all over with salt, pepper, and remaining curry powder. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. TIP: If chicken begins to brown too quickly, reduce heat to medium. • During the last minute of cooking, reduce heat to medium and stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Spoon butter over chicken. • Turn off heat; transfer to a cutting board to rest.

• Fluff rice with a fork; stir in raisins, 1 TBSP butter (2 TBSP for 4 servings), ¼ tsp salt (½ tsp for 4), and remaining lemon zest to taste.

• Drain cabbage; stir in half the cilantro. • Thinly slice chicken crosswise. • Divide rice between bowls; top with chicken and cabbage. Drizzle chicken with sauce and garnish with remaining cilantro. Serve.

Nutrition

• Calories: 650 kcal
• Total Fat: 25 g
• Saturated Fat: 11 g
• Cholesterol: 150 mg
• Sodium: 670 mg
• Total Carbohydrate: 73 g
• Dietary Fiber: 5 g
• Total Sugars: 20 g
• Protein: 38 g