Curry Rice Salad Recipe

Name: Curry Rice Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups fast and natural instant brown rice; 2 ½ cups reduced-sodium chicken broth; 1 tablespoon butter; reduced-sodium chicken broth (enough to cover 4 chicken breasts); 4 chicken breasts (optional); 1 cup celery, chopped; ½ cup green bell pepper, chopped; 2 green onions, chopped; ½ cup golden raisin; ½ cup slivered almonds, toasted; ¼ cup reduced-fat mayonnaise; ¼ cup reduced-fat sour cream or ¼ cup whole yogurt; 1 garlic clove, pressed; 3 teaspoons curry powder; ½ teaspoon salt; cilantro, chopped (for garnish)

Servings: persons

1 ½ cups fast and natural instant brown rice
2 ½ cups reduced-sodium chicken broth
1 tablespoon butter
reduced-sodium chicken broth (enough to cover 4 chicken breasts)
4 chicken breasts (optional)
1 cup celery, chopped
½ cup green bell pepper, chopped
2 green onions, chopped
½ cup golden raisin
½ cup slivered almonds, toasted
¼ cup reduced-fat mayonnaise
¼ cup reduced-fat sour cream or ¼ cup whole yogurt
1 garlic clove, pressed
3 teaspoons curry powder
½ teaspoon salt
cilantro, chopped (for garnish)

1
Combine rice, water, and butter in a saucepan.
2
Bring to a boil, reduce heat, and cover.
3
Simmer 12 minutes until liquid is absorbed.
4
Fluff with fork and cool.
5
Bring broth to a boil, reduce heat to a simmer, add chicken and simmer for 12 minutes.
6
Cover, and let sit for 15 minutes.
7
Cube chicken.
8
In a large bowl, combine the rice, chicken, celery, bell pepper, green onions, raisins, and almonds.
9
In another bowl, combine mayonnaise, sour cream, garlic, curry powder, and salt.
10
Pour over rice mixture and stir to combine.
11
Garnish with cilantro.
12
Refrigerate for at least 1 hour before serving.

998

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 ½ cups fast and natural instant brown rice, 2 ½ cups reduced-sodium chicken broth, 1 tablespoon butter, reduced-sodium chicken broth (enough to cover 4 chicken breasts), and more.

Yes, Curry Rice Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Curry Rice Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions