• Cooking Time:
  • Servings: 8
  • Preparation Time:


  • 1 1/2 C jasmine rice, uncooked
  • 2 1/4 C water
  • 1 tsp salt
  • 1/4 tsp saffron, crushed
  • 1 cinnamon stick
  • 1 1/2 pounds skinless chicken breast, cut into bite sized pieces
  • 1 tsp salt (yup another one...)
  • 1 TBLS olive oil
  • 1 1/2 C onion, diced
  • 4 tsp hot curry powder
  • 1 tsp cardamom
  • 1 1/2 tsp ginger root, grated
  • 3 garlic cloves, grated
  • 3 serrano chiles, seeded and minced
  • 2 C plain yogurt (do not use non-fat)
  • 1 C golden seedless raisins
  • 1 C dry-roasted cashews, chopped
  • 1/2 C fresh cilantro


  • In a rice cooker, combine jasmine rice, water, 1 tsp salt, saffron and cinnamon stick.
  • Cook according to rice cooker directions.
  • Season chicken with 1/2 tsp salt and saute in olive oil.
  • When lightly browned, remove from pan and keep warm.
  • Add onion, 1/2 tsp salt, hot curry powder, cardamom, ginger, garlic and serranos to pan and saute until tender. (careful of the chile fumes)
  • Add yogurt and whisk until well combined.
  • Add chicken and raisins.
  • Cook until heated through.
  • Remove cinnamon stick from rice and discard.
  • Stir rice into chicken mixture until well combined.
  • Sprinkle with cashews and cilantro.
  • Enjoy!!
  • **Note... I recommend using Full Fat Plain Yogurt in this recipe for a creamier texture.


I made this in an effort have our family start eating healthier. I tweaked it from a Cooking Light recipe. It's so spicy and flavorful, you forget you're being good!

Categories: Dinner  Indian  Low Fat  Lunch  Main Dish  Poultry  Rice  Spicy 

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