Curried Rice With Chicken And Shrimp: Delicious & Fragrant!

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 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.