Curried Rice With Chicken and Shrimp: Delicious & Fragrant!

Ingredients

• 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)

Directions

1. 1

   Wash chicken and pat dry with paper towels.

2. 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. 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. 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. 5

   Remove the chicken from the skillet; set aside keeping it warm.

6. 6

   To the skillet add the zucchini and broth; cover; bring to a boil.

7. 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. 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. 9

   Top chicken with lime wedges and chopped scallions; serve immediately.