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.
3½cupschicken stock2 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.