Curry Chicken & Rice Recipe

Name: Curry Chicken & Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 14 onion, chopped; 2 cups low sodium chicken broth; 2 ½ teaspoons curry powder, divided; 1 teaspoon sugar; ½ teaspoon salt; 14-½ teaspoon ground ginger; 4 skinless chicken leg quarters, cut in half; ½ cup half-and-half cream; 2 ½ cups instant rice

Servings: persons

2 tablespoons butter
14 onion, chopped
2 cups low sodium chicken broth
2 ½ teaspoons curry powder, divided
1 teaspoon sugar
½ teaspoon salt
14-½ teaspoon ground ginger
4 skinless chicken leg quarters, cut in half
½ cup half-and-half cream
2 ½ cups instant rice

1
Melt the butter in a pressure cooker then add the onion & 1/2 tsp of curry.
2
Saute the onion for 3 minutes then pour in the broth.
3
Add the rest of the spices & sugar, stir then add the chicken pieces.
4
Cover with the lid then cook for 7 minutes (after it begins to hiss).
5
Note: If using a regular pot boil the chicken for 15 minutes, or until no longer pink.
6
Remove the chicken & shred, place back into the pot.
7
Take off the heat then stir in the cream & rice.
8
Cover with the lid & let sit for 10 minutes.

1357

kcal

Calories

Fat

188

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 10 ingredients. The key ingredients include: 2 tablespoons butter, 14 onion, chopped, 2 cups low sodium chicken broth, 2 ½ teaspoons curry powder, divided, and more.

Yes, Curry Chicken & 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.

Curry Chicken & Rice

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