Curried Rice With Chicken and Shrimp: Delicious & Fragrant! Recipe

Name: Curried Rice With Chicken and Shrimp: Delicious & Fragrant!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 chicken thighs, skinned and boned; 2 ½ teaspoons curry powder; 1 teaspoon ground ginger; ½ teaspoon garlic powder; ¼ teaspoon paprika; 4 tablespoons vegetable oil; ½ 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) bagfrozen zucchini, sliced; 1 ½ cups chicken broth; 1 ½ cups Minute Rice; ½ cup dried currant; 10 cooked shrimp, cleaned and deveined; 1 lime, cut into wedges (garnish)

Servings: persons

4 chicken thighs, skinned and boned
2 ½ teaspoons curry powder
1 teaspoon ground ginger
½ teaspoon garlic powder
¼ teaspoon paprika
4 tablespoons vegetable oil
½ 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) bagfrozen zucchini, sliced
1 ½ cups chicken broth
1 ½ cups Minute Rice
½ cup dried currant
10 cooked shrimp, cleaned and deveined
1 lime, cut into wedges (garnish)

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.
4
Add the seasoned chicken and, turning once, cook for 4 minutes until golden brown on both sides.
5
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.
6
Stir for 1 minute to release the flavors.
7
Remove the chicken from the skillet; set aside keeping it warm.
8
To the skillet add the zucchini and broth; cover; bring to a boil.
9
Stir in the rice and dried currants; cover; remove from heat and let stand 5 minutes until the rice is tender; blend well.
10
Add the cooked shrimp and blend well again.
11
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).
12
Top chicken with lime wedges and chopped scallions; serve immediately.

986

kcal

Calories

Fat

Carbs

118

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 chicken thighs, skinned and boned, 2 ½ teaspoons curry powder, 1 teaspoon ground ginger, ½ teaspoon garlic powder, and more.

Yes, Curried Rice With Chicken and Shrimp: Delicious & Fragrant! falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Rice With Chicken and Shrimp: Delicious & Fragrant!

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