Best 6 Chicken Or Pork Curry Rice With Raisins Recipes

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Chicken or pork curry rice with raisins is a delectable dish that combines the savory flavors of chicken or pork, fragrant spices, the sweetness of raisins, and the comforting warmth of rice. Originating from various regions around the world, curry rice dishes are known for their rich, bold sauces and the harmonious blend of spices that create a symphony of flavors. Whether you prefer the tender and juicy chicken or the succulent and flavorful pork, this dish offers a tantalizing experience that will satisfy your taste buds and provide a culinary adventure to remember.

Here are our top 6 tried and tested recipes!

CURRY CHICKEN AND RICE



Curry Chicken and Rice image

I found this recipe and it sounded so good, but it served 100! I tweaked to serve 4 and use ingredients we like, and the results were great! I've got permission to make again, and I know I will. I love to use bone-in chicken thighs, but boneless breasts or thighs would work very well also.

Provided by gubby420

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h30m

Yield 4

Number Of Ingredients 12

¼ cup butter
1 onion, chopped
3 stalks celery, chopped
1 (4 ounce) can sliced mushrooms, drained
1 (6 ounce) package long grain and wild rice mix
1 ½ cups water
1 (10.75 ounce) can condensed golden mushroom soup
1 cup sour cream
1 tablespoon curry powder
4 bone-in chicken thighs, skin removed
salt and ground black pepper to taste
¼ cup grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.
  • Melt butter in a large saucepan over medium heat, and cook the onion and celery until the onion is slightly tender, about 3 minutes; stir in mushrooms, and cook 1 more minute, stirring often. Mix in the package of rice mix and water; bring to a boil, cover, and simmer until the rice is tender, about 15 minutes.
  • Mix the golden mushroom soup, sour cream, and curry powder together in a bowl. Stir about 1 1/2 cup of the soup mixture into the rice, reserving 1/2 cup of soup mixture for later. Spread the rice mixture into the bottom of the prepared baking dish. Sprinkle the chicken thighs with salt and black pepper, and arrange over the rice. Cover the chicken thighs with the reserved 1/2 cup of soup mixture. Sprinkle the casserole with Parmesan cheese.
  • Bake in the preheated oven until the chicken thighs are no longer pink at the bone and the juices run clear, 50 to 60 minutes. An instant-read thermometer inserted into the thickest part of a thigh, not touching bone, should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 642.1 calories, Carbohydrate 50.1 g, Cholesterol 134.2 mg, Fat 36 g, Fiber 3.8 g, Protein 30 g, SaturatedFat 18.6 g, Sodium 1568.6 mg, Sugar 5.5 g

CHICKEN OR PORK CURRY RICE WITH RAISINS



Chicken or Pork Curry Rice With Raisins image

Can add in some chopped celery, or whatever you desire! Serve this at room temperature or chill and bring to room temperature before serving. The curry powder and cumin should be adjusted to taste. Cooking time does not include cooking the rice.

Provided by Kittencalrecipezazz

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

3 -4 tablespoons oil
1 large onion, chopped (or use 2 medium onions)
1 -3 tablespoon curry powder (or to taste)
3 boneless chicken breasts, cut into 1/2-inch strips, can use pork in place of chicken cut into strips
4 cups cooked white rice (1-1/3 raw, cooled or cold)
1 (10 ounce) package small frozen baby peas
1 (7 ounce) jar roasted red peppers, drained and chopped
1 cup raisins or 1 cup currants
3/4 cup olive oil
1/4 cup white wine vinegar
2 teaspoons cumin (or to taste)
salt and pepper

Steps:

  • Heat 3-4 tablespoon oil in a large skillet over medium heat.
  • Add in chopped onions and curry powder; saute for 5-6 minutes.
  • Add in the chicken strips and saute until completely cooked through (about 4-5 minutes).
  • Transfer the chicken to a bowl to cool (or refrigerate).
  • To the skillet with the onions, add in rice, peas, roasted red peppers and raisins; mix to combine, then transfer to the bowl with the cooked chicken.
  • In a bowl whisk together the 3/4 cup oil, wine vinegar and cumin.
  • Add to the rice mixture in the bowl; toss well (adjusting the three ingredients to taste).
  • Season with salt and pepper.
  • Serve at room temperature.

Nutrition Facts : Calories 1080.8, Fat 62.2, SaturatedFat 10.3, Cholesterol 69.6, Sodium 760.1, Carbohydrate 100, Fiber 7.5, Sugar 27.4, Protein 33.5

ONE-PAN CHICKEN RICE CURRY



One-Pan Chicken Rice Curry image

I've been loving the subtle spice from curry lately, so I incorporated it into this saucy chicken and rice dish. It's a one-pan meal that's become a go-to dinnertime favorite. -Mary Lou Timpson, Colorado City, Arizona

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

2 tablespoons butter, divided
1 medium onion, halved and thinly sliced
2 tablespoons all-purpose flour
3 teaspoons curry powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 cup uncooked instant rice
Chopped fresh cilantro leaves, optional

Steps:

  • In a large nonstick skillet, heat 1 tablespoon butter over medium-high heat; saute onion until tender and lightly browned, 3-5 minutes. Remove from pan., In a bowl, mix flour and seasonings; toss with chicken. In same skillet, heat remaining butter over medium-high heat. Add chicken; cook just until no longer pink, 4-6 minutes, turning occasionally., Stir in broth and onion; bring to a boil. Stir in rice. Remove from heat; let stand, covered, 5 minutes (mixture will be saucy). If desired, sprinkle with cilantro.

Nutrition Facts : Calories 300 calories, Fat 9g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 658mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges

CURRIED RICE WITH RAISINS



Curried Rice With Raisins image

My friend Cara and I needed a side dish one night and all I could think of was a curry dish I'd had at a local (Manhattan) Tai resturant. I could not find anything that was exactly right in the recipes already posted so I made this up. It was soooooooo good I now have to make it everytime we have dinner!!

Provided by TheDiva1959

Categories     Rice

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1 medium onion (valencia or sweet mayan)
4 tablespoons butter (salted)
3/4 cup raisins (any variety)
3 teaspoons curry powder (I used a mix of mild and medium)
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup basmati rice (uncooked)
2 cups water

Steps:

  • Cook rice in 2 cups of water. Basmati rice is hard to ruin. It cooks fast and is exactly 2 to one ratio water to rice. 1 cup uncooked Basmati will take 10 to 20 minutes to cook.
  • While rice is cooking melt butter in skillet.
  • Chop onion and saute in butter until translucent.
  • Add curry, raisins, salt and pepper, cover and simmer on low heat until rice is finished or about 5 minutes.
  • If rice pan is large enough, mix it around with a wooden spoon to losen then pour mixture in skillet over the top. If not, transfer rice and curry mix to a larger bowl.
  • Mix well and enjoy.

Nutrition Facts : Calories 371, Fat 13.2, SaturatedFat 7.6, Cholesterol 30.5, Sodium 382.7, Carbohydrate 61, Fiber 3.5, Sugar 17.7, Protein 5.1

BAKED CHICKEN CURRY WITH RICE



Baked Chicken Curry with Rice image

This healthy, from-scratch baked chicken casserole is packed with Indian curry flavor, and is very easy to make! Marinating the chicken in yogurt makes it fall-off-the-bone tender, but it can be skipped if you are really pressed for time.

Provided by Trystian Hilton

Time 2h

Yield 4

Number Of Ingredients 15

1 ½ cups Greek yogurt, divided
2 tablespoons curry powder, divided
2 cloves garlic, crushed, divided
1 teaspoon ground paprika
1 teaspoon salt, divided
½ teaspoon cayenne pepper, divided
1 pound bone-in chicken breast halves
1 cup low-sodium chicken broth
1 cup basmati rice
½ cup sliced green onions
1 medium tomato, seeded and diced
1 chile pepper, seeded and diced
1 teaspoon grated fresh ginger
¼ teaspoon ground black pepper
¼ cup chopped fresh cilantro

Steps:

  • Combine 1/2 cup yogurt, 1 tablespoon curry powder, 1 clove crushed garlic, paprika, 1/2 teaspoon salt, 1/4 teaspoon cayenne pepper in a large freezer bag. Add chicken and marinate in the refrigerator for at least 30 minutes, or overnight.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Combine remaining 1 cup yogurt and chicken broth in a large bowl; mix well until smooth. Add basmati rice, green onions, tomato, chile pepper, 1 clove garlic, 1 tablespoon curry powder, ginger, black pepper, 1/2 teaspoon salt, and 1/4 teaspoon cayenne pepper. Stir to combine.
  • Pour rice mixture into a 9x13-inch baking dish and place marinated chicken on top. Discard excess marinade. Cover the dish with foil.
  • Bake in the preheated oven for 1 hour. Uncover and continue baking until chicken has browned and is no longer pink in the centers and rice is tender, 15 to 20 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Fluff rice with a fork, garnish with chopped cilantro, and serve.

Nutrition Facts : Calories 448 calories, Carbohydrate 46.2 g, Cholesterol 81.7 mg, Fat 14.8 g, Fiber 2.7 g, Protein 32.9 g, SaturatedFat 5.8 g, Sodium 720.3 mg, Sugar 5.2 g

CURRY CHICKEN AND RICE



Curry Chicken and Rice image

I updated this chicken and rice dish by adding veggies and cashews to give it fresh and crunchy appeal. The green chilies in the tomatoes give it just the right little kick, but if you really like spice, add fresh, diced jalapeño. -Denise Klibert, Shreveport, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

1-3/4 cups water
1 tablespoon olive oil
1 package (7.2 ounces) rice pilaf mix
1 teaspoon curry powder
2 cups shredded rotisserie chicken
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
1 cup frozen peas (about 4 ounces)
1/2 cup chopped lightly salted cashews

Steps:

  • In a large saucepan, bring water and oil to a boil. Stir in pilaf mix, the contents of its seasoning packet, and curry powder. Return to a boil. Reduce heat; simmer, covered, 15 minutes., Stir in chicken, tomatoes and peas. Cook, covered, 8-10 minutes longer or until liquid is almost absorbed and rice is tender. Sprinkle with cashews.

Nutrition Facts : Calories 500 calories, Fat 18g fat (4g saturated fat), Cholesterol 62mg cholesterol, Sodium 1162mg sodium, Carbohydrate 53g carbohydrate (6g sugars, Fiber 5g fiber), Protein 32g protein.

Tips:

  • To make the perfect curry, use a good quality curry powder or paste. Look for one that is made with fresh, natural ingredients and has a deep, rich flavor.
  • Don't be afraid to experiment with different types of curry. There are many different regional variations of curry, each with its own unique flavor profile. Try a few different types to find one that you really enjoy.
  • When you're making curry, be sure to use fresh, high-quality ingredients. This will make a big difference in the flavor of the dish.
  • Don't overcook the chicken or pork. Overcooked meat will be tough and dry. Cook it until it is just cooked through, then remove it from the heat and let it rest for a few minutes before serving.
  • Serve curry with rice, naan bread, or roti. These are all traditional accompaniments to curry and help to soak up the delicious sauce.

Conclusion:

Curry is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover chicken or pork, and it can also be made with a variety of vegetables. If you're looking for a hearty and flavorful meal, curry is a great option. Experiment with different recipes and ingredients to find your perfect curry.

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