Curried Rice With Chicken and Shrimp: Delicious & Fragrant! |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Surprisingly simple to prepare; yet full of flavor and a spicy- zing! Ingredients:
4 chicken thighs, skinned and boned |
2 1/2 teaspoons curry powder |
1 teaspoon ground ginger |
1/2 teaspoon garlic powder |
1/4 teaspoon paprika |
4 tablespoons vegetable oil |
1/2 teaspoon fresh ground black pepper |
1 pinch kosher salt |
2 medium green onions, cut in 1/2-inch pieces, plus 1/8 cup chopped for garnish |
1 (16 ounce) bag frozen zucchini, sliced |
1 1/2 cups chicken broth |
1 1/2 cups minute rice |
1/2 cup dried currant |
10 cooked shrimp, cleaned and deveined |
1 lime, cut into wedges (garnish) |
Directions:
1. Wash chicken and pat dry with paper towels.
2. In a small bowl mix together 1 teaspoon of the curry powder, 1/2 teaspoon of the ground ginger, the garlic powder and the paprika; rub seasonings over both sides of chicken.
3. In a large skillet heat oil over medium-high heat until almost hot. Add the seasoned chicken and, turning once, cook for 4 minutes until golden brown on both sides.
4. Push chicken to one side of the skillet; add the remaining curry powder and ginger, black pepper, salt and green onions to the empty side of the skillet. Stir for 1 minute to release the flavors.
5. Remove the chicken from the skillet; set aside keeping it warm.
6. To the skillet add the zucchini and broth; cover; bring to a boil.
7. Stir in the rice and dried currants; cover; remove from heat and let stand 5 minutes until the rice is tender; blend well. Add the cooked shrimp and blend well again.
8. Place chicken on rice and shrimp mixture; cover and cook over LOW HEAT for 1 minute until chicken is hot (COOK'S TIP: If desired, cut chicken pieces in half).
9. Top chicken with lime wedges and chopped scallions; serve immediately.
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