Chicken and Red Rice Curry Recipe

Name: Chicken and Red Rice Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 skinless chicken breast halves on the bone; 4 cups chicken stock or canned low-sodium broth; 2 celery ribs, cut into 4-inch lengths; 1 small onion, quartered; 1 bay leaf; 2 tablespoons olive oil; 1 cup long-grain white rice; 1 tablespoon curry powder; 2 cups drained and chopped canned Italian plum tomatoes; 2 teaspoons salt; 1/2 cup dried currants; 1 tablespoon minced flat-leaf parsley

Servings: persons

2 skinless chicken breast halves on the bone
4 cups chicken stock or canned low-sodium broth
2 celery ribs, cut into 4-inch lengths
1 small onion, quartered
1 bay leaf
2 tablespoons olive oil
1 cup long-grain white rice
1 tablespoon curry powder
2 cups drained and chopped canned Italian plum tomatoes
2 teaspoons salt
1/2 cup dried currants
1 tablespoon minced flat-leaf parsley

1
In a medium saucepan, combine the chicken with the stock, celery, onion and bay leaf and bring to a simmer.
2
Cook over moderately low heat until the chicken is just white throughout, about 18 minutes.
3
Strain the liquid through a fine sieve and discard the onion and bay leaf; reserve 2 cups of stock and the chicken and celery separately.
4
Freeze the remaining stock for another use.
5
Wipe out the saucepan and add the olive oil and rice.
6
Cook over moderate heat, stirring constantly, until the rice just begins to whiten, about 2 minutes.
7
Stir in the curry powder and cook for 1 minute.
8
Add the tomatoes and salt and cook until the liquid is almost absorbed, about 2 minutes.
9
Add the 2 cups of reserved stock and bring to a boil.
10
Cover and cook over low heat until the rice is tender, about 18 minutes.
11
Remove the saucepan from the heat and fluff the rice with a fork; cover.
12
Meanwhile, remove the chicken from the bones and cut it into 3/4-inch pieces.
13
Finely chop the reserved celery.
14
Add the chicken, celery, currants and parsley to the rice and toss gently.
15
Cover and let stand for 5 minutes; serve hot.

748

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 skinless chicken breast halves on the bone, 4 cups chicken stock or canned low-sodium broth, 2 celery ribs, cut into 4-inch lengths, 1 small onion, quartered, and more.

Yes, Chicken and Red Rice Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken and Red Rice Curry

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