Curried Chicken
with Golden Raisin Rice, Pickled Cabbage & Lemon Curry Sauce
- Milk
Sometimes you just need a little curry to spice up your week—and for those times, our chefs have your back. Tonight, they spiced up not one, not two, but THREE components of this meal with curry spices: curried chicken, curry rice with golden raisins, and lemon curry sauce. Together with pickled red cabbage, these curried chicken bowls pack flavor into every bite.
Ingredients
1 tablespoon
Curry Powder
½ cup
Basmati Rice
1 unit
Chicken Stock Concentrate
1 ounce
Golden Raisins
1 unit
Lemon
¼ ounce
Cilantro
4 ounce
Shredded Red Cabbage
2 tablespoon
Sour Cream
(Contains: Milk)
10 ounce
Chicken Cutlets
2 tablespoon
Low-Fat Yogurt
(Contains: Milk)
Not included in your delivery
2 teaspoon
Cooking Oil
2 teaspoon
Sugar
2 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the curry and raisin combo, though some found it mild; adding extra spices or herbs boosted flavor 🍲.
- Ease of prep: Quick and simple to make, with minimal prep work; some found timing multiple components challenging.
- Suggestions: Consider adding garlic, vinegar to cabbage, or extra curry powder for more punch; try plumping raisins in hot water.
- Leftovers: Tasty fresh but mixed reviews when reheated; some found it didn't keep well.
- Texture: Crunchy pickled cabbage complemented the tender chicken and fluffy rice, creating a satisfying mix of textures.
Reviews from our home cooks
I will order this again and again! The curried chicken and curried raisin rice was superb! I loved the addition of the pickled cabbage! It added the perfect acidity. I was nervous on the raisins but it all blended amazingly. Perfect recipe!
Surprisingly loved the golden raisin rice! Gave a great hint of sweetness to the dish. The pickled cabbage had a fresh and crisp flavor. Curry chicken was good, I added a little more heat to amp up the flavor
Loved this! The curry chicken was juicy with a kick and the pickled cabbage and raisin rice added texture and flavor. Will make this again for lunch or dinners.
I loved this recipe. The creaminess of the yogurt sauce with the curry...yummy. The pickled cabbage added a great acidic flavor component, and even though we don't care for raisins, we both agree that the gold raisins added such a nice touch to the rice and the meal in general!
Everything about this dish was so flavorful; the rice with raisins, the pickled cabbage, and the delicious spices and sauce for the chicken. Wouldn't change a thing!
I have to say...pickled red cabbage? I was not sure about this at all, but this? This made my entire lunch hour. Absolutely amazing dish. The sauce adds a very nice punch to the chicken and the cabbage adds some crunch to it. Will definitely order this one again. The only thing is I left out the raisins since i'm not a fan, but if the cabbage surprised me, maybe I'll add those raisins in next time to see if it does the same
Will make some personal tweaks next time: more golden raisins, adding lemon juice to the cream sauce, pickling the golden raisins? I just wanted more acid out of the pickled cabbage and the creama, but the rice is great and the chicken as simple as it is is great. Will definitely be repeating the basting with butter trick, you don't need a lot, but it helps with the cooking so much.
Loved the combination of textures and flavors. Savory on the chicken and light with the cabbage and lemon and all balanced out with the rice. The sauce was delightful. One of my favorites now.
Delicious. Deserves a Hall of Fame award. Love the curry, pickled cabbage and the Golden Raisin Rice along with the sauce. Quick and easy too!
This is a delicious, flavorful, colorful dish and actually pretty simple to cook if you're a bit of an HF veteran. I'm still not totally sold on pickling veggies in lemon juice and I think this cabbage might have benefited from a hit of vinegar. My rice cooked in 8 minutes, much less than the suggested time. I like the lemon and raisins in the rice, plus lemon in the sauce as well. Would definitely make this one again!
