Best 16 Curry Chicken With Rice Recipes

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Curry chicken with rice is a delectable dish that tantalizes taste buds with its rich flavors and aromatic spices. Originating from various culinary traditions around the world, this dish has become a beloved staple in many households. Whether you prefer the creamy coconut-based curries of Southeast Asia, the fiery and vibrant curries of the Indian subcontinent, or the milder, yet equally flavorful curries of the Caribbean, there is a curry chicken with rice recipe out there to suit every palate. In this article, we will explore some of the most popular and delicious curry chicken with rice recipes, providing step-by-step instructions, ingredient lists, and cooking tips to help you create this culinary masterpiece in your own kitchen. So gather your ingredients, prepare your taste buds, and let's embark on a flavorful journey as we discover the best curry chicken with rice recipe for you.

Here are our top 16 tried and tested recipes!

CURRY CHICKEN FRIED RICE



Curry Chicken Fried Rice image

Flavourful curry chicken fried rice with chicken, mushrooms, peas, rice, and curry flavours is so easy to make in less than 10 minutes on busy weeknights.

Provided by Sam | Ahead of Thyme

Categories     Rice

Time 13m

Number Of Ingredients 12

2 tablespoons vegetable oil
1/2 cup onions, finely chopped
2 tablespoons garlic, minced
1 boneless and skinless chicken breast, cooked and cut into 1/2-inch cubes
1/3 cup mushrooms, finely chopped
3 cups long grain white rice, cooked (warm or cold)
1/2 cup peas, frozen
2 tablespoons yellow curry powder
2 tablespoons soy sauce
1 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon fresh parsley, finely chopped (for garnish)

Steps:

  • Heat oil in a large skillet over medium high heat for 2 minutes until the oil starts to sizzle and shimmer. Add onions and garlic and sauté for 2 minutes until fragrant. (Optional: You can add in 1 or 2 beaten eggs and stir fry until fluffy).
  • Add cubed chicken and mushrooms. Stir fry for another minute to combine. Add in precooked rice and frozen peas. Stir fry for 2 minutes with a spatula to mix everything together.
  • Add all the seasoning including curry powder, soy sauce, salt and pepper. Stir for another 2 minutes to combine to evenly distribute the seasonings.
  • Serve warm on a plate and garnish with chopped parsley.

Nutrition Facts : ServingSize 1 serving, Calories 368 calories, Sugar 2.4 g, Sodium 850.8 mg, Fat 9.5 g, SaturatedFat 6.1 g, TransFat 0 g, Carbohydrate 48.6 g, Fiber 3 g, Protein 21.3 g, Cholesterol 49.6 mg

YELLOW CURRY CHICKEN WITH JASMINE RICE



Yellow Curry Chicken with Jasmine Rice image

This is a mix of several different recipes to create a hybrid of Thai and Indian curry chicken. It has a bit of a kick to it, but is a very tasty kick of spice. There is also a layer of sweetness, which gives it a good mix of sweet and hot. Served over jasmine rice added another dimension to the flavor.

Provided by Matt

Categories     World Cuisine Recipes     Asian

Time 50m

Yield 6

Number Of Ingredients 24

1 potato, peeled and cubed, or more to taste
3 cups water
1 ½ cups jasmine rice
1 tablespoon peanut oil, or more to taste
1 tablespoon red curry paste
1 teaspoon grated fresh ginger
1 clove garlic, minced
½ (14 ounce) can light coconut milk
¼ teaspoon cayenne pepper, or more to taste
¼ teaspoon paprika, or more to taste
¼ teaspoon ground cumin, or more to taste
¼ teaspoon salt
1 skinless, boneless chicken breast half, cut into cubes
½ cup chicken stock
½ sweet onion, diced
¼ green bell pepper, diced
¼ yellow bell pepper, diced
¼ red bell pepper, diced
1 carrot, diced
3 tablespoons fish sauce
2 tablespoons brown sugar
1 tablespoon yellow curry powder
1 bay leaf
½ cup frozen peas

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly tender, about 10 to 15 minutes. Drain.
  • Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
  • Heat peanut oil in a large deep skillet over medium-low heat; cook and stir red curry paste, ginger, and garlic until fragrant, about 1 minute. Stir coconut milk into curry paste mixture until well blended. Stir cayenne pepper, paprika, cumin, and salt into coconut milk mixture; add chicken and cook until chicken is about half-cooked, 3 to 5 minutes.
  • Stir chicken stock, potatoes, onion, green bell pepper, yellow bell pepper, red bell pepper, carrot, fish sauce, brown sugar, curry powder, and bay leaf into coconut milk-chicken mixture; cook until chicken is no longer pink in the center, about 5 minutes. Add peas to mixture; cover skillet and cook until peas are heated through, about 5 more minutes. Serve over cooked jasmine rice.

Nutrition Facts : Calories 319.1 calories, Carbohydrate 56.1 g, Cholesterol 10.1 mg, Fat 7.4 g, Fiber 3 g, Protein 10.6 g, SaturatedFat 2.4 g, Sodium 742.8 mg, Sugar 7.2 g

CREAMY CURRIED CHICKEN



Creamy Curried Chicken image

This is a big hit in our house. My young son and daughter gobble it up. With its irresistible blend of curry and sweet coconut milk, it'll become a favorite with your family, too. -Tracy Simiele, Chardon, Oh

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1-1/2 cups uncooked instant rice
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
2 teaspoons curry powder
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped onion
1 tablespoon canola oil
1 can (13.66 ounces) coconut milk
2 tablespoons tomato paste
3 cups fresh baby spinach
1 cup chopped tomato

Steps:

  • Cook rice according to package directions. Meanwhile, sprinkle the chicken with curry, salt and pepper. In a large skillet, saute chicken and onion in oil until chicken is no longer pink. , Stir in coconut milk and tomato paste. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until thickened. Add spinach and tomato; cook 2-3 minutes longer or until spinach is wilted. Serve with rice.

Nutrition Facts : Calories 508 calories, Fat 27g fat (19g saturated fat), Cholesterol 63mg cholesterol, Sodium 541mg sodium, Carbohydrate 39g carbohydrate (6g sugars, Fiber 4g fiber), Protein 29g protein.

ONE-POT JAPANESE CURRY CHICKEN AND RICE



One-Pot Japanese Curry Chicken and Rice image

Usually milder and sweeter than Indian curries, classic Japanese curry is a thick beef-and-vegetable stew served over rice. This recipe is not a traditional one, but rather an easy weeknight version, a one-pot meal featuring juicy chicken thighs, vegetables and rice. Instead of relying on store-bought or homemade instant curry roux, this dish relies on a few spices to mimic traditional Japanese curry flavors. Curry powder, ground nutmeg and Worcestershire sauce are combined and bloomed in butter to create the round and rich sauce. Onions, potatoes and carrots create the bulk of traditional Japanese curry, but sweet potatoes, cauliflower and peas would be great substitutions or additions. Serve the meal with any type of pickle you have on hand for a vinegary hit to contrast the rich curry.

Provided by Kay Chun

Categories     dinner, grains and rice, one pot, poultry, vegetables

Time 1h

Yield 4 servings

Number Of Ingredients 15

2 pounds bone-in, skin-on chicken thighs (about 6 large thighs)
2 tablespoons canola oil
Kosher salt and black pepper
3 tablespoons unsalted butter
1/2 cup finely chopped white or yellow onion
3 tablespoons Madras curry powder
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
3/4 teaspoon ground nutmeg
1 1/2 cups short-grain white rice, rinsed until water runs clear
1 large baking potato (about 1 pound), such as russets, white or Idaho, peeled and cut into 1/2-inch cubes (about 1 1/2 cups)
3 medium carrots, sliced 1/2-inch-thick (1 1/2 cups)
3 1/2 cups low-sodium chicken broth
2 tablespoons Worcestershire sauce
Chopped scallions, pickles, kimchi and/or hot sauce, for serving

Steps:

  • Heat oven to 375 degrees. Rub chicken with 1 tablespoon oil, and season with salt and pepper.
  • In a large Dutch oven or heavy pot, heat remaining 1 tablespoon oil with 1 tablespoon butter over medium until butter is melted. Working in two batches, brown chicken 3 to 4 minutes per side, and transfer to a plate.
  • Add onion to the pot, season with salt and pepper and cook, stirring, until softened, 2 minutes. Add curry powder, garlic, ginger, nutmeg and the remaining 2 tablespoons butter, and stir until butter is melted and spices are fragrant, 1 minute.
  • Add rinsed rice and stir until evenly coated in spices. Add potato, carrots, broth and Worcestershire sauce, scraping bottom of pot to lift up any browned bits. Season broth generously with salt and pepper. Arrange chicken (and any accumulated juices) on top, skin-side up, and bring to a boil over high. Cover and bake for 20 minutes. Uncover and bake until most of the liquid is absorbed and chicken is golden and cooked through, about 10 minutes longer.
  • Divide chicken and rice among bowls, and garnish with scallions. Serve with any combination of pickles, kimchi and hot sauce.

EASY CHICKEN CURRY



Easy Chicken Curry image

Recipe video above. This is a Western style curry, and it's the easiest chicken curry I know how to make with the least ingredients possible without sacrificing tastiness! Very mild, not spicy at all (assuming curry powder is mild).

Provided by Nagi

Categories     Mains

Time 28m

Number Of Ingredients 11

1.5 tbsp oil ((vegetable, canola))
2 garlic cloves (, minced)
2 tsp ginger (, grated)
1/2 onion (, finely chopped)
500g / 1lb chicken thighs, sliced ((Note 1))
2.5 tbsp curry powder ((Note 2))
270 ml / 1.25 cups coconut milk (, full fat (9 oz) (Note 3))
1.5 cups (375 ml) chicken stock low sodium
1/2 tsp salt
3/4 cup frozen peas
1/4 cup coriander / cilantro leaves (, chopped)

Steps:

  • Heat oil in a skillet over medium high heat. Cook garlic, ginger and onion for 3 minutes until onion is translucent.
  • Add chicken and cook until it it changes from pink to white.
  • Add curry powder and cook for 2 minutes.
  • Add coconut milk and chicken stock. Stir, lower heat to medium and cook, simmering rapidly, for 10 minutes until sauce reduces and thickens.
  • Add peas and salt. Cook for a further 2 minutes, then taste to see if it needs more salt. Garnish with coriander.
  • Serve over rice, noodles or mashed potato!

Nutrition Facts : Calories 383 kcal, Carbohydrate 10 g, Protein 29 g, Fat 25 g, SaturatedFat 14 g, Cholesterol 118 mg, Sodium 295 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

CHICKEN CURRY WITH COCONUT RICE



Chicken Curry with Coconut Rice image

Provided by Bobby Flay

Categories     main-dish

Time 1h45m

Yield 4 to 5 servings

Number Of Ingredients 27

1 tablespoon unsalted butter
1/4 cup finely diced Spanish onion
2 cups long-grain rice
One 13- to 14-ounce can unsweetened coconut milk
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 cup cashews
4 green onions, thinly sliced
1 teaspoon allspice berries
1 teaspoon whole cloves
1 teaspoon whole fennel seeds
2 teaspoons (or more if you like your curry spicier) hot Madras curry powder
3 tablespoons canola oil
8 boneless, skinless chicken thighs, cut into 1-inch pieces
Kosher salt and freshly ground black pepper
1 small Spanish onion, thinly sliced
2-inch piece fresh ginger, peeled and grated
2 tablespoons tomato paste
6 cups chicken stock
1 cup unsweetened coconut milk
2 cinnamon sticks
1/2 mango, chopped
1/2 cup dried coconut
2 green onions, green and pale green parts only, thinly sliced
1/4 cup chopped fresh cilantro leaves
1/4 cup chopped fresh mint
Honey, to taste

Steps:

  • For the coconut green onion rice: Melt the butter in a medium saucepan over high heat. Add the onion and cook until soft, about 2 minutes. Add the rice and stir to coat the grains in the butter. Add the coconut milk, salt, pepper and 1 cup of water and bring to a boil. Stir once, cover, reduce the heat to medium-low and cook until tender, about 16 minutes.
  • Preheat the oven to 300 degrees F.
  • Spread the cashews on a baking sheet and toast in the oven until lightly golden brown, about 8 minutes. Let cool and finely chop in a food processor.
  • Remove the rice from the heat and let sit, covered, for 5 minutes. Remove the lid, fluff the rice with a fork and fold in the green onions and half of the cashews. Let sit 5 minutes more before serving.
  • For the chicken curry: Heat a small saute pan over low heat. Add the allspice, cloves and fennel and toast, shaking the pan occasionally, until you can smell the spices, about 5 minutes. Remove from the heat and let cool slightly. Transfer the spices to a coffee or spice grinder and finely grind. Combine the ground spices with the curry powder in a small bowl.
  • Heat the oil in a large Dutch oven over medium-high heat until it begins to shimmer. Season the chicken with salt and pepper and then with 1 tablespoon of the curry spices, tapping off any excess. Brown the chicken on all sides, about 8 minutes, and remove to a plate.
  • Add the onion to the Dutch oven and cook until soft, about 4 minutes. Add the ginger and cook for 30 seconds, then add the remaining curry spices and cook for 1 minute. Add the tomato paste and cook for 1 minute. Add the chicken stock, coconut milk, salt and pepper and cook until reduced slightly, about 10 minutes. Add the cinnamon sticks and mango and cook until reduced slightly, about 10 minutes. Reduce the heat to low, add the chicken and cook until tender, about 15 minutes. Remove the chicken to a bowl and discard the cinnamon stick and mango pieces. Add the dried coconut and the remaining 1/2 cup cashews and cook until slightly thickened, about 10 minutes more. Remove from the heat, return the chicken to the pot and fold in the green onions, cilantro and mint and season with salt, pepper and honey, if needed.
  • To serve: Spoon the rice into bowls and ladle some chicken curry over.

THAI CURRY CHICKEN AND RICE



Thai Curry Chicken and Rice image

Chunks of chicken breast and sliced onions are sauteed in flavorful Thai green curry paste, then cooked in a creamy sauce made with cream cheese and sliced red and green bell peppers. Serve over hot cooked rice.

Provided by Philadelphia

Categories     Trusted Brands: Recipes and Tips     PHILADELPHIA Cream Cheese

Time 35m

Yield 4

Number Of Ingredients 10

1 tablespoon canola oil
2 tablespoons green curry paste
1 pound boneless skinless chicken breasts, cut into bite-size pieces
1 small onion, thinly sliced
1 red pepper, cut into thin strips, then cut crosswise in half
1 green pepper, cut into thin strips, then cut crosswise in half
4 ounces PHILADELPHIA Cream Cheese, cubed
¼ cup milk
⅛ teaspoon white pepper
2 cups hot cooked long-grain white rice

Steps:

  • Heat oil in large nonstick skillet on medium heat. Stir in curry paste until well blended. Add chicken and onions; cook and stir 6 to 8 min. or until chicken is done (165 degrees F). Stir in red and green peppers; cook 4 to 5 min. or until crisp-tender.
  • Add cream cheese, milk and white pepper; cook until cream cheese is melted and evenly coats chicken and vegetables, stirring frequently.
  • Serve over rice.

Nutrition Facts : Calories 621 calories, Carbohydrate 86.7 g, Cholesterol 91.4 mg, Fat 19.4 g, Fiber 2.1 g, Protein 35.2 g, SaturatedFat 6.1 g, Sodium 316.3 mg, Sugar 3.2 g

JAMAICAN CURRY CHICKEN



Jamaican Curry Chicken image

A healthy Jamaican curry chicken made with coconut milk, potatoes, and everyday spices you can find at any grocery store. Authentic flavor and easy prep!

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 55m

Number Of Ingredients 19

1 1/4 pounds boneless, skinless chicken breasts (cut into 1-inch pieces (about 2 breasts))
1 teaspoon kosher salt
2 tablespoons olive oil
1 medium yellow onion (finely chopped)
1 red bell pepper (very finely chopped*)
2 jalapeno peppers (very finely chopped*)
3 cloves garlic (minced (about 1 tablespoon))
1 teaspoon minced fresh ginger
3 1/2 tablespoons curry powder
1 teaspoon turmeric
3/4 teaspoon allspice
1/4 teaspoon cayenne pepper (plus additional to taste*)
2 medium Yukon gold potatoes (peeled and diced)
1 15-ounce can light coconut milk
1 tablespoon Worcestershire sauce
1 1/2 teaspoons white wine vinegar
1 teaspoon hot sauce (plus additional to taste*)
Chopped fresh cilantro
Prepared brown rice (quinoa, or cauliflower rice, for serving)

Steps:

  • Sprinkle the chicken with salt. Set aside.
  • In a Dutch oven or similar deep, sturdy pot, heat the oil over medium. Once it is hot, add the onions, and cook, stirring occasionally, until the onions begin to soften and turn translucent, 5 to 8 minutes.
  • Stir in the red bell pepper, jalapeños, garlic, and ginger. Cook, stirring often, for 2 minutes.
  • Add curry powder, turmeric, allspice, and cayenne. Cooking, stirring constantly, until spices turn deep gold and become ultra fragrant, about 1 minute.
  • Add the chicken and sauté for 5 minutes, stirring often. It should look golden on the outside but does not need to be completely cooked through.
  • Add the potatoes. Cook, stirring often, for 3 minutes.
  • Add the coconut milk, Worcestershire, vinegar, and hot sauce. Stir to combine. Bring to a simmer. Continue to simmer, reducing the heat to low as needed, until the chicken is tender and cooked through, the potatoes are tender, and sauce has slightly reduced, 15 to 20 minutes. Stir every few minutes to keep the sauce from sticking.
  • Taste and season with additional salt or hot sauce as desired. Serve hot over rice, with a big sprinkle of cilantro.

Nutrition Facts : ServingSize 1 (of 4), Calories 428 kcal, Carbohydrate 29 g, Protein 33 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 91 mg, Fiber 5 g, Sugar 4 g

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 CURRY RICE



Chicken Curry Rice image

Chicken Curry Rice

Provided by Fatima A Latif

Categories     Chicken

Time 1h

Number Of Ingredients 6

1 chicken cut and washed
2 big potatoes peeled and cut in 4
2 med tomatoes grated / liquidised
1 big onion chopped fine
1 sachet tomato paste
Add chicken, potatoes, tomatoes and tomato paste. Mix well. Once it sizzles add water and cook till done and potatoes are soft.

Steps:

  • prepare as above

IRRESISTIBLE CHICKEN CURRY



Irresistible Chicken Curry image

This Indian-inspired chicken curry is rich, creamy and saucy. Serve it with rice or naan bread so that you have something to pick up all of the creamy sauce. We do not recommend substituting the yogurt or cream in this recipe since they add richness and flavor to the sauce.

Provided by Adam and Joanne Gallagher

Categories     Main

Time 1h5m

Yield Makes 4 servings

Number Of Ingredients 17

1 to 1 ½ pounds boneless, skinless chicken thighs or breast
1 1/2 teaspoons fine sea salt
1 teaspoon ground cumin
3/4 teaspoons ground coriander
1/2 teaspoon ground turmeric
1/4 teaspoon fresh ground black pepper
1/4 teaspoon cayenne pepper, optional for heat, add an extra 1/4 teaspoon for medium-spicy
6 medium cloves garlic, peeled
A 1-inch cube of fresh ginger, peeled
1 medium onion, roughly chopped
1 1/2 cups water
3 tablespoons vegetable oil or use ghee
2 tablespoons tomato paste
4 tablespoons full-fat plain unsweetened yogurt
1 teaspoon Garam Masala, see notes
3 tablespoons heavy cream
Handful cilantro leaves, chopped, optional for serving

Steps:

  • Cut the chicken into 1-inch pieces, and then add to a bowl. If you'd like to leave the chicken uncut or if you are using bone-in chicken pieces, the chicken can be left whole.
  • Scatter 1/2 teaspoon of the salt, 1/2 teaspoon ground cumin, 1/4 teaspoon ground coriander, 1/4 teaspoon ground turmeric, 1/4 teaspoon black pepper and 1/4 teaspoon cayenne pepper over the chicken. Toss well and set aside to marinate for at least 20 minutes.
  • Make ahead: The chicken can be left to marinate up to 24 hours, keep it covered and stored in the refrigerator.
  • Add garlic, ginger, onion and 1/2 cup of water to a blender or food processor. Blend until mostly smooth. An immersion blender with cup attachment can also be used.
  • Heat the oil or ghee in a wide skillet (with lid) over medium-high heat. Arrange the marinated chicken into the pan so that it is in one layer and brown on both sides. Remove the chicken from the pan and place the skillet back onto the heat.
  • Add the onion-ginger mixture and cook, stirring often, until all of the water has evaporated, about 5 minutes.
  • Stir in the remaining 1/2 teaspoon ground cumin, 1/2 teaspoon coriander and 1/4 teaspoon turmeric over the onion-ginger mixture, and cook for about 20 seconds. Stir in the tomato paste, turn the heat down to medium-low and then cook another minute.
  • Add the yogurt, a tablespoon at a time, stirring it into the sauce before adding anymore.
  • Return the chicken pieces and any accumulated juices to the pan along with the remaining cup of water and 3/4 teaspoon of salt. Bring to a boil, turn the heat down to a simmer, and then cover with a lid. Simmer, covered, for 20 minutes.
  • Remove the lid and stir in the Garam Masala and cream. Taste the sauce and add the final 1/4 teaspoon of salt if you feel that it is needed (we almost always add it).
  • Turn the heat back up to medium-high and cook, stirring gently every now and them, until the sauce has reduced a bit and thickened, 3 to 5 minutes. Serve with fresh cilantro scattered on top.

Nutrition Facts : ServingSize 1/4 of the recipe, Calories 330, Fat 19.2g, SaturatedFat 11.6g, Cholesterol 141.8mg, Sodium 1022.8mg, Carbohydrate 7.8g, Fiber 1.2g, Sugar 3.2g, Protein 30.8g

ONE-POT CHICKEN & CURRY RICE



One-pot chicken & curry rice image

Rustle up this easy family one pot dinner, with chicken, cauliflower, beans and peas in mild curry flavours. Serve with yogurt and mango chutney on the side

Provided by Shivi Ramoutar

Categories     Dinner

Time 1h

Number Of Ingredients 17

2 tbsp vegetable oil or ghee
2 large onions, finely sliced
4 large garlic cloves, crushed
thumb-sized piece of ginger, peeled and finely chopped
4 heaped tbsp mild curry paste
1 tsp turmeric
4 cardamom pods, bashed
1 cinnamon stick
4 small skinless chicken breasts or 8 skinless and boneless chicken thighs (about 600g), cut into bite-sized chunks
250g basmati rice, rinsed
600ml chicken stock
200ml coconut milk
75g frozen peas
150g green beans, rimmed and halved
½ cauliflower (about 225g) broken into small florets
50g raisins or sultanas
coriander leaves, flaked almonds, plain yogurt and mango chutney, to serve

Steps:

  • Heat the oil in a a large casserole dish (that has a lid) over a medium heat, then fry the onion, garlic and ginger until brown and fragrant, about 10 mins. Stir in the curry paste, turmeric, cardamom and cinnamon, and stir for a few minutes. Add the chicken and cook for another couple of minutes, stirring to colour on all sides.
  • Add the rice, stir well, then stir in the stock, coconut milk, a generous pinch of seasoning, the veg and raisins. Bring to the boil, then reduce to a simmer, pop the lid on and cook for about 25-30 mins until the water has been absorbed, the chicken and rice are cooked through, and the veg is tender. Season to taste. Remove the cardamom and cinnamon stick, then scatter over the almonds and coriander. Serve with yogurt and mango chutney on the side.

Nutrition Facts : Calories 485 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 14 grams sugar, Fiber 7 grams fiber, Protein 31 grams protein, Sodium 1.2 milligram of sodium

CURRIED RICE



Curried Rice image

I've been cooking this simple rice dish for more than 40 years. The pleasant curry flavor is especially nice with roasted chicken, turkey or duck, making it the perfect addition to a holiday spread.-Bess Placha, Chicago, Illinois

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 7 servings.

Number Of Ingredients 7

1-1/2 cups uncooked long grain rice
1 medium onion, chopped
3 tablespoons butter
3 cups chicken broth
3/4 teaspoon each dried basil, marjoram, thyme and sage
1/2 teaspoon salt
1/2 teaspoon curry powder

Steps:

  • In a large saucepan, saute rice and onion in butter for 5 minutes. Stir in broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 18-22 minutes or until rice is tender.

Nutrition Facts : Calories 204 calories, Fat 5g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 626mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.

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.

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 CHICKEN AND RICE SALAD



Curried Chicken and Rice Salad image

This is a crunchy chicken and rice salad with an East Indian influence.

Provided by Sheryl

Categories     Salad     Grains     Rice Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 11

3 cups cooked white rice
2 cups chopped cooked chicken breast
½ cup celery, sliced
¼ cup green onions, chopped
¼ cup chopped red bell pepper
1 cup sour cream
¼ cup mayonnaise
3 tablespoons peach or mango chutney
2 teaspoons ground curry powder
¾ teaspoon seasoned salt
2 tablespoons pine nuts

Steps:

  • In a large bowl, combine the rice, chicken, celery, green onions, bell peppers, sour cream, mayonnaise, chutney, curry and salt. Mix well, cover and refrigerate until chilled. Sprinkle with pine nuts before serving.

Nutrition Facts : Calories 391.5 calories, Carbohydrate 33.8 g, Cholesterol 55.3 mg, Fat 20.6 g, Fiber 1.2 g, Protein 17.4 g, SaturatedFat 7.4 g, Sodium 227 mg, Sugar 4.2 g

Tips:

  • Use a variety of spices. Curry powder is a blend of spices, but you can also add other spices to taste, such as cumin, coriander, turmeric, ginger, and garlic.
  • Don't be afraid to experiment. There are many ways to make curry chicken, so feel free to experiment with different ingredients and techniques.
  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your curry.
  • Cook the chicken thoroughly. Chicken should be cooked to an internal temperature of 165 degrees Fahrenheit.
  • Serve with rice. Rice is a classic side dish for curry chicken, but you can also serve it with noodles, bread, or vegetables.

Conclusion:

Curry chicken 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, and it can also be made with a variety of other proteins, such as beef, pork, or tofu. Whether you are a beginner or an experienced cook, curry chicken is a great dish to try. It is sure to become a favorite in your home.

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