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Home » Main Courses » Chicken Curry Rice Pilaf with Cashews & Cranberries
January 13, 2022 by Kerry

Chicken Curry Rice Pilaf with Cashews & Cranberries

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Chicken Curry Rice Pilaf with Cashews & Cranberries
Chicken Curry Rice Pilaf with Cashews & Cranberries
Chicken Curry Rice Pilaf with Cashews & Cranberries

This chicken curry rice pilaf was inspired by Indian biryani. And, while it’s no where near authentic, its warming spices, fragrant rice, and meaty mix-ins remind me of my favorite dish to order when I go to an Indian restaurant.

  • Explore: Instant Pot Greek Chicken & Rice Bowls

This recipe is a total rustle up. One night, I found myself with a package of boneless, skinless chicken thighs, and no idea what to do with them. Then, out of the corner of my eye, I saw a bag of cashews. And I remembered the Costco-sized bag of dried cranberries in the pantry. The bag of basmati rice I’d just purchased seemed like a great fit, too.

The resulting recipe was so delicious that I was extremely happy when Sean let me eat the leftovers! This dish is super flavorful, comforting, and addictive. It’s also dead easy, relies on just a few ingredients, and comes together in just one pot. Or cook it in the Instant Pot–I’ve provided directions for both.

  • Explore: Instant Pot Chicken Thighs & Rice

A note about the curry powder in this recipe, I used a Caribbean Colombo curry powder that was in my pantry. You could use any curry powder blend that you like and I’m sure it will be delicious.

  • Shop: Poudre De Colombo. Caribbean Spice Blend
Chicken Curry Rice Pilaf with Cashews & Cranberries
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Chicken Curry Rice Pilaf with Cashews & Cranberries | Stovetop or Instant Pot

Everyone needs easy dinner recipes and this chicken thigh curry rice pilaf recipe is a homerun. It's quick, simple, super flavorful, and comes together in just one pot (or the Instant Pot if you'd rather!) This is one you'll rely on for years to come.
Course Main Course
Cuisine Indian
Keyword Cashews, Chicken, Chicken Thighs, Comfort Food, Cranberries, Feeds a Crowd, Instant Pot, Nuts, Quick & Easy, Rice
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 6

Ingredients

  • 2 tbsp curry powder divided
  • 2 tbsp kosher salt divided
  • 1 lb boneless, skinless chicken thighs about 6-8
  • 1 cup raw cashews
  • 1 tbsp olive oil divided
  • 1/2 small onion diced small
  • 3 cloves garlic minced
  • 2 cups basmati rice
  • 1 cup dried cranberries
  • 3½ cups chicken stock 2 cups if using the Instant Pot

Instructions

  • Whisk together 1 tbsp of curry powder and 1 tbsp of kosher salt in a small bowl. Then coat the chicken thighs evenly with this mixture. Set the chicken thighs aside.
  • Set a small skillet over medium heat. Add the cashews to the skillet and toast until the cashews start to brown lightly. Toss to make sure they toast evenly. This should take about 3-5 minutes. Set aside.

Stove Top Instructions

  • Heat 1/2 tbsp of olive oil over medium-high heat in a medium-sized saucepan or Dutch oven. Brown the chicken thighs on both sides–about 2 minutes per side. Don't crowd the pan; you may need to do these in two batches. Remove chicken from the pan and set aside.
  • Add the remaining 1/2 tbsp olive oil to the pan. Add the onions and cook for 3-5 minutes until they are softened and translucent. Add the garlic and remaining 1 tbsp curry powder and cook for another minute. Add the rice and stir to coat evenly with the seasoned oil.
  • Add the remaining 1 tbsp of salt, cashews, dried cranberries and and the chicken stock to the pot. Stir to combine and bring to a boil. Once the stock is boiling, add the chicken thighs back to the pot, cover, and reduce to low. Cook covered for 20 minutes.
  • After 20 minutes, turn off the heat and let the pot sit still covered for another 10 minutes. Then remove the cover, transfer the chicken to a clean plate, and fluff the rice with a fork. Serve a heaping spoonful of rice with a piece of chicken on top.

Instant Pot Instructions

  • Turn the Instant Pot sauté function onto medium. Heat 1/2 tbsp of olive oil in the Instant Pot and brown the chicken thighs on both sides–about 2 minutes per side. Don't crowd the pan; you may need to do these in two batches. Remove chicken from the pan and set aside.
  • Add the remaining 1/2 tbsp olive oil to the Instant Pot. Add the onions and cook for 3-5 minutes until they are softened and translucent. Add the garlic and remaining 1 tbsp curry powder and cook for another minute. Add the rice and stir to coat evenly with the seasoned oil.
  • Add the remaining 1 tbsp of salt, cashews, dried cranberries and and the chicken stock to the pot. Stir to combine. Top with the browned chicken thighs. Turn off the sauté function. Place the top back on the Instant Pot and turn on the pressure cook function to high. Set the time for 6 minutes.
  • Once the timer goes off, let the Instant Pot release pressure naturally for 10 minutes. Then remove the lid, transfer the chicken to a clean plate, and fluff the rice with a fork. Serve a heaping spoonful of rice with a piece of chicken on top.

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Category: Main CoursesTag: Cashews, Chicken, Chicken Thighs, Comfort Food, Cranberries, Feeds a Crowd, Healthy, Instant Pot, Nuts, One Pan Meal, Quick & Easy, Rice
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Hi! I’m Kerry, a life-long food and cooking enthusiast. I’m drawn to bold flavors, global ingredients, and recipes with a little twist. Welcome to my kitchen!

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Sean and I had to make the hard decision on Friday Sean and I had to make the hard decision on Friday to put Barley down. It's been a rough few days for us and the house feels *extremely* empty. But we know we were lucky to have this pup in our lives for over 14 years--our best guess is that he was about ~16 years old which is an extremely good run for any dog and we are grateful for the years with him. He was in very good shape up until the last few months and in the last four weeks he was quickly declining. He had many nicknames (as all dogs seem to): Barles, Mr.Jingles, Biffer, Stick Legs are a few. He was the absoulte perfect dog for us: food obsessed, good traveler, and happy camper. He barely barked (and when he did, it really freaked me out!) He was sweet to all. He rarely got into things, but once he sniffed out a wrapped box of Tasty Cakes I was gifting for Christmas, ripped it apart, and proceeded to hide all of the wrapped cakes under pillows all around the house. He was my constant companion when I was stuck in bed for over a month before my back surgery. Our hearts are broken but they will heal and we'll always be grateful for his friendship. RIP Barley.
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