Do not pass over this Indian-inspired dinner that has both almonds and plump apricots. Our chicken and rice curry aka “biryani” is starts out with onions being sautéed with garlic and ginger until fragrant, then we add curry powder and cayenne to the base. Next diced chicken is sautéed with the vegetables then we add the house made chicken stock, plus the diced apricot and almonds. The rice is brought to a simmer and then covered to allow the rice and chicken to cook. Serve the briyani with scallions, fresh yogurt and cilantro. We paired an aromatic salad with the Indian rice dish.  The salad is comprised of arugula, sliced endive, kernels of corn, sliced yellow bell pepper, and cherry tomatoes and dressed in a fresh and vibrant vinaigrette made up of  fresh ginger, jalapeno, turmeric, garlic, cilantro, lime juice, lime zest and olive oil. A super flavorful duo that will enliven your midweek blues.

This meal is ready to warm, assemble and enjoy.

Contains dairy

Contains nuts

Ingredients: ghee, onion, cardamom, star anise, salt, garlic, turmeric, chicken breast, stock, rice, apricot, almonds, cilantro