Curried Rice With Chicken and Shrimp: Delicious & Fragrant!

• 4 chicken thighs, skinned and boned
• 2 12 teaspoons curry powder
• 1 teaspoon ground ginger
• 12 teaspoon garlic powder
• 14 teaspoon paprika
• 4 tablespoons vegetable oil
• 12 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) bagfrozen zucchini, sliced
• 1 12 cups chicken broth
• 1 12 cups Minute Rice
• 12 cup dried currant
• 10 cooked shrimp, cleaned and deveined
• 1 lime, cut into wedges (garnish)

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.
4. Add the seasoned chicken and, turning once, cook for 4 minutes until golden brown on both sides.
5. 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.
6. Stir for 1 minute to release the flavors.
7. Remove the chicken from the skillet; set aside keeping it warm.
8. To the skillet add the zucchini and broth; cover; bring to a boil.
9. Stir in the rice and dried currants; cover; remove from heat and let stand 5 minutes until the rice is tender; blend well.
10. Add the cooked shrimp and blend well again.
11. 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).
12. Top chicken with lime wedges and chopped scallions; serve immediately.

chicken, curry powder, ground ginger, garlic, paprika, vegetable oil, ground black pepper, kosher salt, green onions, bagfrozen zucchini, chicken broth, rice, currant, shrimp, lime

Taken from www.food.com/recipe/curried-rice-with-chicken-and-shrimp-delicious-fragrant-382200 (may not work)