Equipment
Ingredients
Proteins
- 400 g boneless skinless chicken thighs, diced into bite-sized pieces
- 250 g raw large shrimp, peeled and deveined
Produce & Aromatics
- 150 g yellow onion, diced
- 120 g green bell pepper, diced
- 15 g garlic, minced
- 10 g fresh ginger, minced
- 10 g fresh cilantro, chopped
Pantry & Liquids
- 300 g basmati rice, thoroughly rinsed
- 30 ml olive oil
- 15 g curry powder
- 120 ml dry white wine
- 600 ml chicken broth, warm
- 5 g fine sea salt
Nutrition (per serving)
Method
Heat the olive oil in a large Dutch oven over medium-high heat. Add the diced chicken thighs and sear until lightly browned, about 5 minutes. Ensure raw chicken reaches a final internal cooking temperature of 74°C/165°F by the end of the cooking process.
Reduce the heat to medium. Add the diced yellow onion and green bell pepper to the pot. Sauté, using a wooden spoon to stir, until the vegetables are softened and translucent, about 4 minutes.
Stir in the minced garlic, ginger, and curry powder. Cook for 1 minute, stirring constantly, until the spices are highly fragrant and coat the chicken and vegetables evenly.
Pour the dry white wine into the pot to deglaze, scraping up any browned bits stuck to the bottom. Simmer until the wine has reduced by half, about 2 minutes.
Add the rinsed basmati rice, chicken broth, and fine sea salt, stirring once to combine. Bring the mixture to a gentle boil at 100°C/212°F, then cover with a tight-fitting lid and reduce the heat to low. Simmer undisturbed for 15 minutes.
Quickly remove the lid and scatter the raw shrimp evenly over the surface of the partially cooked rice. Replace the lid immediately and steam for 5 minutes, or until the shrimp are pink, opaque, and reach a safe internal temperature of 63°C/145°F.
Remove the Dutch oven from the heat. Leave the lid on and let the dish rest for 5 minutes to allow the residual steam to finish cooking the rice evenly. Uncover, fluff the rice gently with a fork, and garnish with chopped fresh cilantro before serving.
Chef's Notes
- Rinsing the basmati rice is a critical step for this recipe. Failing to wash away the excess surface starch will transform this elegant, fluffy one-pot meal into a sticky, dense porridge.
- Select a crisp, highly acidic dry white wine such as Sauvignon Blanc or Pinot Grigio to cut through the earthy, rich warmth of the curry powder.
- If you substitute chicken breast for thighs, be aware it may dry out faster. Cut the breast pieces slightly larger to compensate for the longer simmering time alongside the rice.
- To build a deeper flavor foundation, you can toast the dry basmati rice in the oil and spices for 1 to 2 minutes before adding the wet ingredients.
Storage
Refrigerator: 3 days — Shrimp texture may become slightly rubbery upon reheating.
Freezer: 1 month — Rice may become mushy after freezing and thawing. Not recommended for optimal texture.
Reheating: Microwave on medium power with a splash of water, covered, until steaming.
