CURRIED CHICKEN WITH RICE RECIPE RECIPES

CURRY CHICKEN AND RICE RECIPE | ALLRECIPES

Curry Chicken and Rice Recipe | Allrecipes 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 Chicken Chicken Thigh Recipes

Total Time 1 hours 30 minutes

Prep Time 20 minutes

Cook Time 1 hours 10 minutes

Yield 4 servings

Number Of Ingredients 12

Ingredients

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, CarbohydrateContent 50.1 g, CholesterolContent 134.2 mg, FatContent 36 g, FiberContent 3.8 g, ProteinContent 30 g, SaturatedFatContent 18.6 g, SodiumContent 1568.6 mg, SugarContent 5.5 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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