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.
Provided by gubby420
Categories Chicken Thighs
Total Time 1 hours 30 minutes
Prep Time 20 minutes
Cook Time 1 hours 10 minutes
Yield 4 servings
Number Of Ingredients 12
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
CHICKPEA CURRY WITH RICE RECIPE | REE DRUMMOND | FOO…
Provided by Ree Drummond : Food Network
Categories main-dish
Total Time 35 minutes
Cook Time 25 minutes
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Cook the basmati rice according to the package instructions.
- Heat the oil in a medium skillet over medium-low heat. Add the onions, season with salt and pepper and cook until the onions are dark brown and caramelized, about 10 minutes. Stir in the curry powder and garlic and cook for 30 seconds. Pour in the vegetable stock and stir to scrape up all the brown bits in the pan. Add the chickpeas, coconut milk, honey and a squirt of sriracha. Bring to a boil, reduce the heat and simmer for 10 minutes. Taste and adjust the seasoning.
- Warm the naan in the microwave. Serve the curry over the rice with the warmed naan. Garnish with the cilantro.
Nutrition Facts : Calories 534, FatContent 22 grams, SaturatedFatContent 13 grams, CholesterolContent 0 milligrams, SodiumContent 713 milligrams, CarbohydrateContent 79 grams, FiberContent 5 grams, ProteinContent 12 grams, SugarContent 7 grams
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