CURRIED CHICKEN RICE RECIPE RECIPES

CURRIED CHICKEN WITH RICE RECIPE | ALLRECIPES

Curried Chicken with Rice Recipe | Allrecipes image

This is an excellent dish served over a bed of rice. A great company dish. Beautiful presentation. Serve over a bed of hot cooked rice (preferably basmati) if desired.

Provided by Velva Knapp

Yield 4 servings

Number Of Ingredients 8

Ingredients

2?½ pounds cut up chicken pieces
3 tablespoons olive oil
3 tablespoons curry powder
1 (12 ounce) jar chutney
1 red bell pepper, thinly sliced
1 lime, cut into wedges
? cup chopped green onion for topping
¼ cup chopped peanuts

Steps:

Rinse chicken and pat dry. In a large skillet heat oil until almost hot. Add chicken, skin side down. Brown chicken until lightly browned on both sides. Add curry powder, chutney and red bell pepper. Simmer 30 minutes over medium low heat. Top chicken with lime wedges, chopped scallions and peanuts. Serve immediately.

Nutrition Facts : Calories 912.9 calories, CarbohydrateContent 41.7 g, CholesterolContent 212.8 mg, FatContent 58.6 g, FiberContent 5.3 g, ProteinContent 57.1 g, SaturatedFatContent 14.4 g, SodiumContent 220.2 mg, SugarContent 31.4 g

CURRIED CHICKEN WITH RICE RECIPE - FOOD.COM

Curried Chicken With Rice Recipe - Food.com image

This one comes from my newlywed days when I received a whole set of illustrated recipe cards. I tweaked it to suit our tastes into a very flavorsome and aromatic meal! The rice cooks in the microwave while the chicken works in the frying pan; why--dinner will be ready before you know it--altho' you WILL have to listen to LOTS of begging (as in, "What are you making that smells so good?" and "Are we ever going to eat?").

Total Time 55 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 10 chicken pieces

Number Of Ingredients 12

Ingredients

2 cups long grain brown rice
4 cups water
4 tablespoons butter
10 chicken pieces (drums & thighs)
2 large onions, coarsely chopped
1 whole head of garlic, minced
1 tablespoon curry powder (more or less to taste)
1/2 teaspoon ground ginger
2 tablespoons tomato paste
2 cups chicken broth
2 teaspoons cornstarch
2 tablespoons water

Steps:

THE RICE: Dump ingredients into a microwave-safe casserole dish; zap in the microwave until fluffy; keep covered; set aside.
THE CHICKEN: Melt butter in large HOT frying pan, add chicken and brown on all sides; remove pieces as it browns (keep warm).
THE SAUCE: To butter in pan, add onion pieces, cook & stir until soft and beginning to brown.
Mix in garlic and curry powder, stirring for one minute; quickly add ginger & tomato paste, pour in HALF of the broth, stirring up the fond, then the remainder of the broth.
Return chicken to pan, spooning some of the sauce over each piece; cover & reduce heat.
Simmer chicken until tender (about 30-40 minutes).
Mix cornstarch & water.
Pile half of chicken on the other pieces to clear a space in the pan; stir cornstarch-water into cleared spot and cook until thickened.
Salt to taste, then return chicken to pan and coat on all sides with that rich-looking sauce.
Serve with rice and use sauce for gravy.

Nutrition Facts : Calories 208.9, FatContent 6.1, SaturatedFatContent 3.2, CholesterolContent 12.2, SodiumContent 222.9, CarbohydrateContent 34.1, FiberContent 2.2, SugarContent 2.2, ProteinContent 4.7

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CHICKEN CURRY WITH RICE RECIPE | EATINGWELL

Fresh ginger and pungent curry add big flavor to this one-pot meal.
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Reviews 4.4
Total Time 1 hours 20 minutes
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Calories 292.9 calories per serving

Remove the chicken pieces and stir peas into the rice. Season with salt and pepper. Set the chicken back on the rice, and sprinkle with cilantro, if using. Serve with lime wedges.

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ONE-PAN CHICKEN RICE CURRY RECIPE: HOW TO MAKE IT

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
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Reviews 4.6
Total Time 30 minutes
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Calories 300 calories per serving

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.

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CURRY CHICKEN AND RICE RECIPE: HOW TO MAKE IT

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
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Reviews 4.3
Total Time 30 minutes
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Calories 500 calories per serving

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.

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CURRIED CHICKEN AND RICE RECIPE - MICHAEL ROBERTS | FOOD ...

Sautéed chicken cooks with delicate basmati rice in this spicy pilaf.Plus: More Chicken Recipes and Tips
From foodandwine.com

Return the chicken to the skillet and add the stock. Cover and bake in the oven for 20 minutes. Transfer the breasts and wings to a plate, cover and keep warm. Cover the skillet and bake for about 20 minutes longer, or until the rice is tender. Spoon the rice onto a platter. Set the chicken on top, garnish with the cilantro and serve at once.

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SUPER SIMPLE, SUPER QUICK CHICKEN CURRY AND RICE RECIPE ...

I had never made curry before but decided to give it a shot. I would call this recipe a medium-hot dish. I put in quite a bit of curry, but there is a lot of rice and chicken for it to cover. This recipe is for 1 person, but can be easily multiplied. If you use chicken stock for this recipe do not use the chicken base
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When rice is finished cooking, spoon rice back into chicken pan and place on medium-high heat for 3 minutes, stirring frequently.

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CURRIED CHICKEN AND RICE RECIPE - MICHAEL ROBERTS | FOOD ...

Sautéed chicken cooks with delicate basmati rice in this spicy pilaf.Plus: More Chicken Recipes and Tips
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Return the chicken to the skillet and add the stock. Cover and bake in the oven for 20 minutes. Transfer the breasts and wings to a plate, cover and keep warm. Cover the skillet and bake for about 20 minutes longer, or until the rice is tender. Spoon the rice onto a platter. Set the chicken on top, garnish with the cilantro and serve at once.

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ONE POT CURRY CHICKEN AND RICE RECIPE | CHEFDEHOME.COM

Mild Indian Spiced Curry Chicken cooked in one pot with flavorful Basmati Rice!

Friends, this one pot dinner comes with promise of a comforting and easy weekday meal and NO huge pile of dishes to wash! Sounds perfect?! Isn't it?

Curry Chicken being special favorite of everyone in my family..... Often, this one pot is my favorite to serve over weekdays! Where everyone loves the kitchen filled with Curry Chicken aroma, my secret favorite is: far less dishes to clean..... Start to end, you need ONE pot!

Plus flavor!? Like eating, Chicken Curry and Rice in your favorite Indian restaurant!

One Pot Indian Curry Chicken with Rice | chefdehome.com

All component of Curry Chicken Pot help boost each other's flavor! Since chicken cooks in same pot and in same spices, rice absorbs a LOT of flavor from chicken and masala. Amazingly, I almost never have to use chicken stock for such one pot rice since chicken itself releases a lot of juices and flavor in the pot.

No Need to Pre-Marinate Chicken:

For similar reason, I never have to pre-marinate chicken for one pot or casserole recipes. All I do is: coat chicken in lemon and salt, then sprinkle with spices, mix and leave aside while I prepare rest of ingredients.

A flavor-explosion happens when that spice coated chicken is seared in pan, before going for a flavor-bath with ginger-garlic masala basmati rice!

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Chicken Curry or Curry Chicken:

In my home, we don't address this dish as "curry" at all! We call it, "Chicken Chawal (Rice)". For blog, I was really wondering if I should call this, Curry Chicken and Chicken Curry?

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Really, just by shuffling these two words, dish gets entirely new meaning. I did not want to confuse any one thinking, this is: "Chicken Curry that is chicken with curry gravy served over rice".

Rather, it is: "Curry Chicken and Rice that is curry spiced chicken cooked in one pot with rice". Do you too treat these two separately, or only I was overthinking? ;-)

You know what?! At the end, no matter how we shuffle these words....... result is a flavorful Indian Chicken Dinner, all prepared in one pot.

I would rate this curry mild spicy yet with very distinct flavor of Indian Masalas(spices). If same curry was prepared without rice, it may be little strong for some people. But, rice act as neutral flavor-absorbent base and hence overall taste is: a mild, delicious, savor-every-bite kinda curry. Serve some yogurt on side and you don't need anything else for dinner!

Diet Info: This Curry Chicken dinner is Gluten Free and also dairy free. Also, this one pot dinner is great to make ahead for up-to 2 days. Just re-heat and enjoy! Schools are opening shortly, you can also pack leftovers, for lunch, for your kiddos with yogurt on side! How good does that sound?

Friends, I hope you enjoying beginning of a new week! Wish you a great day ahead! - Savita

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