Curried Chicken and Rice Recipe

Name: Curried Chicken and Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; One 4-pound chicken, cut into 8 pieces; Salt; Freshly ground pepper; 1 medium onion, diced; 1 1/2 cups basmati or Texmati rice; 3 tablespoons curry powder; 1 teaspoon dill; 1 teaspoon ground cumin; 1/2 to 3/4 teaspoon crushed red pepper; 2 1/2 cups chicken stock or canned low-sodium broth; 2 tablespoons finely chopped fresh cilantro

Servings: persons

2 tablespoons vegetable oil
One 4-pound chicken, cut into 8 pieces
Salt
Freshly ground pepper
1 medium onion, diced
1 1/2 cups basmati or Texmati rice
3 tablespoons curry powder
1 teaspoon dill
1 teaspoon ground cumin
1/2 to 3/4 teaspoon crushed red pepper
2 1/2 cups chicken stock or canned low-sodium broth
2 tablespoons finely chopped fresh cilantro

1
Preheat the oven to 375.
2
In a large ovenproof skillet, heat the oil.
3
Season the chicken pieces with salt and pepper.
4
Add them to the skillet skin side down and cook over moderately high heat, turning once, until browned, about 12 minutes; transfer to a plate.
5
Discard all but 2 tablespoons of the fat from the skillet.
6
Add the onion and cook over moderate heat until barely soft, about 3 minutes.
7
Stir in the rice, curry powder, dill, cumin, crushed red pepper and 1 teaspoon salt.
8
Return the chicken to the skillet and add the stock.
9
Cover and bake in the oven for 20 minutes.
10
Transfer the breasts and wings to a plate, cover and keep warm.
11
Cover the skillet and bake for about 20 minutes longer, or until the rice is tender.
12
Spoon the rice onto a platter.
13
Set the chicken on top, garnish with the cilantro and serve at once.

582

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 tablespoons vegetable oil, One 4-pound chicken, cut into 8 pieces, Salt, Freshly ground pepper, and more.

Yes, Curried Chicken and Rice 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.

Curried Chicken and Rice

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