• In a small pot, combine rice, 3/4 cup water (11/2 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. • Cook, covered, until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

• While rice cooks, wash and dry produce. • Dice potatoes into 1/2-inch pieces. Peel and grate ginger.

• Open package of chicken* and drain off any excess liquid. • Heat a drizzle of oil in a large pan over high heat. Add chicken, potatoes, ginger, turmeric, garam masala, salt, and pepper. • Cook, stirring occasionally, until chicken is browned, 2-3 minutes. (It’ll finish cooking in the next step.) Rinse shrimp under cold water, then pat dry with paper towels. Swap in shrimp for chicken.

• To pan with chicken mixture, add stock concentrate, 11/4 cups water, and 1/4 tsp sugar (2 cups water and 1/2 tsp sugar for 4 servings). Stir to combine. • Cover and reduce heat to medium high. Bring to a simmer and cook, stirring occasionally, until potatoes are tender and chicken is cooked through, 8-10 minutes. Remove from heat.

• Meanwhile, quarter lime. Roughly chop cilantro. • Once curry is done, stir in peas, sour cream, yogurt, and juice from two lime wedges (four wedges for 4 servings) until combined and peas are warmed through. • Taste and season with salt and pepper if desired.

• Divide curry and rice between shallow bowls in separate sections. • Garnish with cilantro and serve with a squeeze of lime. Shrimp are fully cooked when internal temperature reaches 145°.