Curry-Spiced Chicken with Lemony Yogurt
plus Golden Raisin Rice & Pickled Cabbage
- 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 parts 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
1.5 tablespoon
Sour Cream
(Contains: Milk)
2 unit
Chicken Stock Concentrate
1 unit
Lemon
1 tablespoon
Curry Powder
2 tablespoon
Yogurt
(Contains: Milk)
12 ounce
Chicken Cutlets
4 ounce
Shredded Red Cabbage
¼ ounce
Cilantro
1 ounce
Golden Raisins
½ cup
Basmati Rice
Not included in your delivery
2 teaspoon (tsp)
Salt
2 teaspoon (tsp)
Sugar
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Cooking Oil
1.5 tablespoon (tbsp)
Butter
(Contains: Milk)
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, half the stock concentrates, 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.
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Zest and quarter lemon (for 4 servings, zest one lemon and quarter both). Roughly chop cilantro.
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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.
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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.
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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.
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During the last minute of cooking, reduce heat to medium and stir in 1 TBSP butter (2 TBSP for 4 servings) and remaining stock concentrate until melted and combined. Spoon butter mixture over chicken to coat.
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Turn off heat; transfer to a cutting board to rest.
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Fluff rice with a fork; stir in raisins, ½ TBSP butter (1 TBSP for 4 servings), ¼ tsp salt (½ tsp for 4), and remaining lemon zest to taste.
-
Drain cabbage; stir in half the cilantro.
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Thinly slice chicken crosswise.
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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 Feb 2026- Flavor: Many loved the curry-lemon combo, with some finding it perfectly balanced while others wanted more spice or depth.
- Ease of prep: Several found it easy to make, though a few mentioned it required more steps or multitasking than expected.
- Suggestions: Consider adding extra curry powder, spices, or herbs for bolder flavor; try sautéing the rice briefly at the end.
- Leftovers: Some noted it reheated well, while others felt the flavors improved the next day.
- Portions: Several wished for more rice or sauce; a few found the chicken pieces too small for four servings.
- Texture: The golden raisins in the rice were a hit for many, adding a nice sweetness and contrast.
Reviews from our home cooks
This recipe was oh, so awesome!!! All of the ingredients came together harmoniously. Basmati rice was a nice change of pace (please give us this option more often as jasmine or white rice). I learned that I could pickle cabbage with lemon! The creamy lemony sauce was the perfect finishing touch.
I wasn't sure how I would like the raisins in this, but it was so good. The contrast of the sweet raisins, spicy curry, slightly bitter cabbage, and bright cilantro was amazing. Would definitely order this one again.
This is one of the best recipes we've had from HelloFresh. The taste profile across all elements of the dish is fantastic and the use of curry powder exceptional. Kudos to the chef who came up with this one.
I don't know ..why...but I love the warm feeling of curried rice and chicken. But this lemony sauce OMG! Kick-in-the-pants delicious.
The curry sauce was very good, but your change out of white vinegar for lemon juice in pickling the cabbage is an epic fail. Quite frankly, it sucks. Also, I chronically have to add either 30% or double the starch to all your meals, and I grow weary of it given that I pay a premium per meal - however, the raisin rice was delicious.
Love this dish! The curry chicken works so well with the pickled cabbage and curry rice. Love everything together.
I really didn't know if I was going to like the pickled red cabbage, but it was good, and the golden raisins in the curry rice was also good 👌🏽 😋 👍🏼
Love it. Love the curry spice. Wish there was a hot version to add more heat.
Golden raisins are so awesome in this. Loved the super colorful cabbage. Needed a bit greater quantity of veg.
I skipped the cabbage and added zucchini instead and it was delicious! Also, more stock for the rice is needed. And something crunchy was needed without the zucchini, so I added cashews to the rice--SO GOOD.
