Curry Chicken Recipe

Name: Curry Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head cabbage; 5 white potatoes; 1 box River rice; 1 green pepper; 3 carrots; 1 can dark red kidney beans; 3 lb. skinless chicken, cut up; 1 tsp. seasoned salt; 3 Tbsp. curry powder; 1 tsp. soy sauce; 1 tsp. hot sauce; 1 tsp. salt

Servings: persons

1 head cabbage
5 white potatoes
1 box River rice
1 green pepper
3 carrots
1 can dark red kidney beans
3 lb. skinless chicken, cut up
1 tsp. seasoned salt
3 Tbsp. curry powder
1 tsp. soy sauce
1 tsp. hot sauce
1 tsp. salt

1
First, clean chicken.
2
Combine hot sauce, seasoned salt and soy sauce in a bowl.
3
Add chicken.
4
Mix and let sit for 10 minutes.
5
Boil rice.
6
Cut potatoes, carrots and green pepper and boil separately from rice.
7
Fry your chicken with a little grease, then cut up cabbage into the chicken.
8
Add two cups water.
9
Let cook down, then add the vegetables, curry powder and kidney beans to chicken.
10
Let cook and then serve over rice.
11
Delicious!

914

kcal

Calories

Fat

Carbs

120

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: 1 head cabbage, 5 white potatoes, 1 box River rice, 1 green pepper, and more.

Yes, Curry Chicken 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.

Curry Chicken

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