Curried Rice With Chicken and Shrimp: Delicious & Fragrant!

Feast Your Eyes!'s Note:

Surprisingly simple to prepare; yet full of flavor and a spicy- zing!

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 4 chicken thighs , skinned and boned
• 2 ½ teaspoons curry powder
• 1 teaspoon ground ginger
• ½ teaspoon garlic powder
• ¼ teaspoon paprika
• 4 tablespoons vegetable oil
• ½ 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 ½ cups chicken broth
• 1 ½ cups Minute Rice
• ½ cup dried currant
• 10 cooked shrimp , cleaned and deveined
• 1 lime , cut into wedges (garnish)

Directions:

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.