Indian-Inspired Curry Shrimp with Lemony Yogurt
plus Golden Raisin Rice & Pickled Cabbage
- Milk
- Shellfish
To celebrate AAPI heritage month, our chef's crafted this Indian-inspired curry dish. Here, curried chicken is served along with fluffy rice studded with golden raisins and finished with a tangy lemony yogurt sauce. Together with pickled red cabbage, these bowls pack flavor into every bite.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
2 unit
Chicken Stock Concentrate
1 unit
Lemon
10 ounce
Shrimp
(Contains: Shellfish)
1 tablespoon
Curry Powder
2 tablespoon
Yogurt
(Contains: Milk)
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
2 teaspoon (tsp)
Cooking Oil
1.5 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black 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, 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.
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) and remaining stock concentrate until melted and combined. Spoon butter mixture over chicken to coat.
Turn off heat; transfer to a cutting board to rest.
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.
Thinly slice chicken crosswise.
Divide rice between bowls; top with chicken and cabbage. Drizzle chicken with sauce and garnish with remaining cilantro. Serve.
