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 margarine; 1 14 lbs boneless skinless chicken breasts, cut into 1-inch cubes; ½ teaspoon salt; ⅛ teaspoon black pepper; 1 large yellow onion, coarsely chopped; 2 garlic cloves, minced; 4 teaspoons curry powder; ¾ teaspoon ground cinnamon; ⅛ teaspoon ground cloves; 1 cup long-grain white rice; 2 ½ cups chicken stock, Basic Chicken Stock; 1 cup canned tomato, drained and coarsly chopped; 2 cups cauliflower, broken into small flowerets; ½ cup raisins; 1 cup frozen peas; ½ cup plain low-fat yogurt or ½ cup low-fat sour cream

Servings: persons

2 tablespoons margarine
1 14 lbs boneless skinless chicken breasts, cut into 1-inch cubes
½ teaspoon salt
⅛ teaspoon black pepper
1 large yellow onion, coarsely chopped
2 garlic cloves, minced
4 teaspoons curry powder
¾ teaspoon ground cinnamon
⅛ teaspoon ground cloves
1 cup long-grain white rice
2 ½ cups chicken stock, Basic Chicken Stock
1 cup canned tomato, drained and coarsly chopped
2 cups cauliflower, broken into small flowerets
½ cup raisins
1 cup frozen peas
½ cup plain low-fat yogurt or ½ cup low-fat sour cream

1
Melt the butter in a 12 inch skillet over moderate heat.
2
Add the chicken and saute until no longer pink on the outside -- about 5 minutes.
3
Transfer the chicken to another plate.
4
Sprinkle with salt & pepper.
5
Add the onion and garlic to the skillet and cook 5 minutes Add the curry powder, cinnamon, and cloves.
6
Saute, stirring occasionally.
7
Stir rice, stock, tomatoes, cauliflower and raisins.
8
Cover, reduce the heat to low, and simmer for 20 minutes.
9
Return the chicken to the skillet, add the peas, cover and simmer for 10 minutes.
10
Remove from heat and stir in yogurt.

689

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 16 ingredients. The key ingredients include: 2 tablespoons margarine, 1 14 lbs boneless skinless chicken breasts, cut into 1-inch cubes, ½ teaspoon salt, ⅛ teaspoon black 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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