Name:

HF Curried Chicken

Description

With Golden Raisin Rice, Pickled Cabbage & Lemon Curry Sauce

Prep time 5 minutes

Cook time 35 minutes

Serves 2 or 4

Ingredients
1 TBSP Curry Powder (2 TBSP for 4 servings)
1/2 Cup Basmati Rice (1 Cup for 4)
1 tsp Chicken Stock Concentrate (2 tsp for 4)
1 oz Golden Raisins (2 oz for 4)
1 Lemon (2 for 4)
1/4 oz Cilantro
4 oz Shredded Red Cabbage (8 oz for 4)
2 TBSP Sour Cream (4 TBSP for 4)
10 oz Chicken Cutlets (20 oz for 4)
2 TBSP Low-fat Plain Yogurt (4 TBSP for 4)
Salt
Pepper
Cooking Oil
Sugar
Butter

Instructions
1. Cook Rice
Heat a drizzle of oil in a small pot over medium-high heat. Add 1/4 tsp curry powder (1/2 tsp for 4); cook, stirring, until fragrant (30 seconds).
Stir in rice, stock concentrate, 3/4 cup water (1 1/2 cups for 4), and salt. 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.
2. Prep
While rice cooks, wash and dry produce.
Zest and quarter lemon (for 4 servings zest one lemon and quarter both). Roughly chop cilantro.
3. Pickle Cabbage & Mix Sauce
In a medium microwave-safe bowl, combine juice from half the lemon, 2 TBSP water (4 TBSP for 4) 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, 1/4 tsp curry powder (1/2 tsp for 4), and a pinch or lemon zest to taste. Season with salt. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
4. Cook Chicken
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).
During the last minute of cooking, reduce heat to medium and stir in 1 TBSP butter (2 TBSP for 4) until melted. Spoon butter over chicken.
Turn off heat; transfer to a cutting board to rest.
5. Finish Rice
Fluff rice with a fork; stir in raisins, 1 TBSP butter (2 TBSP for 4), 1/4 tsp salt (1/2 tsp for 4), and remaining lemon zest to taste.
6. Finish & Serve
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.

Length

40

Calories

650

Servings

2

Date Created

Created By

Jade Smidt

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