CURRY AND 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

BAKED CHICKEN CURRY WITH RICE | ALLRECIPES

Baked Chicken Curry with Rice | Allrecipes 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

Categories Main Dishes Curries Chicken

Total Time 2 hours 0 minutes

Prep Time 15 minutes

Cook Time 1 hours 15 minutes

Yield 4 servings

Number Of Ingredients 15

Ingredients

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, CarbohydrateContent 46.2 g, CholesterolContent 81.7 mg, FatContent 14.8 g, FiberContent 2.7 g, ProteinContent 32.9 g, SaturatedFatContent 5.8 g, SodiumContent 720.3 mg, SugarContent 5.2 g

More about "curry and rice recipe recipes"

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!

Curry Spiced Chicken Pan Seared before making One Pot Chicken Rice | chefdehome.com

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

From chefdehome.com
Total Time 35 minutes
Category Curry, Main Course
Cuisine Indian

After 12 minutes, switch-off heat and leave pot covered for 5 minutes. Now, remove chicken, fold in remaining cilantro, return chicken to pan and cover to keep warm until ready to serve!

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This is a stable at our house and the rice compliments a wide range of meat and chicken recipes. The curry mellows and the rice is not spicy at all.
From food.com
Reviews 5.0
Total Time 27 minutes
Calories 93.5 per serving

remove from heat and let sit of 5-10 minute.

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CURRY CHICKEN AND RICE RECIPE | ALLRECIPES

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.
From allrecipes.com
Reviews 4.4
Total Time 1 hours 30 minutes
Category Meat and Poultry, Chicken, Chicken Thigh Recipes
Calories 642.1 calories per serving

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).

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Total Time 45 minutes
Calories 785.7 per serving

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