Curried Chicken and Vegetables on Rice Recipe

Name: Curried Chicken and Vegetables on Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup butter; 2 medium onions, chopped; 8 ounces mushrooms, sliced; 1 cup celery, sliced; 2 teaspoons curry powder; 6 tablespoons flour; 1 teaspoon sugar; ¼ teaspoon ground ginger; 2 cups chicken broth or 2 cups chicken bouillon; 1 cup milk; 2 cups cubed cooked chicken; 1 teaspoon lemon juice; cooked rice

Servings: persons

½ cup butter
2 medium onions, chopped
8 ounces mushrooms, sliced
1 cup celery, sliced
2 teaspoons curry powder
6 tablespoons flour
1 teaspoon sugar
¼ teaspoon ground ginger
2 cups chicken broth or 2 cups chicken bouillon
1 cup milk
2 cups cubed cooked chicken
1 teaspoon lemon juice
cooked rice

1
Sautee vegetables in butter until tender.
2
Add curry powder, salt, sugar, ginger, and flour, stirring until completely mixed and bubbley.
3
Stirring constantly, add chicken broth slowly enough to keep the mixture from lumping.
4
Continue stirring until mixture thickens.
5
Add milk, chicken and lemon juice, heating to a serving temperature.
6
Serve over hot rice (we like brown rice, but choose your favorite).

762

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 13 ingredients. The key ingredients include: ½ cup butter, 2 medium onions, chopped, 8 ounces mushrooms, sliced, 1 cup celery, sliced, and more.

Yes, Curried Chicken and Vegetables on 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 Vegetables on Rice

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