ONE-PAN CHICKEN RICE CURRY
I've been loving the subtle spice from curry lately, so I incorporated it into this saucy chicken and rice dish. It's a one-pan meal that's become a go-to dinnertime favorite. -Mary Lou Timpson, Colorado City, Arizona
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large nonstick skillet, heat 1 tablespoon butter over medium-high heat; saute onion until tender and lightly browned, 3-5 minutes. Remove from pan., In a bowl, mix flour and seasonings; toss with chicken. In same skillet, heat remaining butter over medium-high heat. Add chicken; cook just until no longer pink, 4-6 minutes, turning occasionally., Stir in broth and onion; bring to a boil. Stir in rice. Remove from heat; let stand, covered, 5 minutes (mixture will be saucy). If desired, sprinkle with cilantro.
Nutrition Facts : Calories 300 calories, Fat 9g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 658mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges
CURRY CHICKEN AND RICE
I found this recipe and it sounded so good, but it served 100! I tweaked to serve 4 and use ingredients we like, and the results were great! I've got permission to make again, and I know I will. I love to use bone-in chicken thighs, but boneless breasts or thighs would work very well also.
Provided by gubby420
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h30m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.
- Melt butter in a large saucepan over medium heat, and cook the onion and celery until the onion is slightly tender, about 3 minutes; stir in mushrooms, and cook 1 more minute, stirring often. Mix in the package of rice mix and water; bring to a boil, cover, and simmer until the rice is tender, about 15 minutes.
- Mix the golden mushroom soup, sour cream, and curry powder together in a bowl. Stir about 1 1/2 cup of the soup mixture into the rice, reserving 1/2 cup of soup mixture for later. Spread the rice mixture into the bottom of the prepared baking dish. Sprinkle the chicken thighs with salt and black pepper, and arrange over the rice. Cover the chicken thighs with the reserved 1/2 cup of soup mixture. Sprinkle the casserole with Parmesan cheese.
- Bake in the preheated oven until the chicken thighs are no longer pink at the bone and the juices run clear, 50 to 60 minutes. An instant-read thermometer inserted into the thickest part of a thigh, not touching bone, should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 642.1 calories, Carbohydrate 50.1 g, Cholesterol 134.2 mg, Fat 36 g, Fiber 3.8 g, Protein 30 g, SaturatedFat 18.6 g, Sodium 1568.6 mg, Sugar 5.5 g
CURRY CHICKEN AND RICE
I updated this chicken and rice dish by adding veggies and cashews to give it fresh and crunchy appeal. The green chilies in the tomatoes give it just the right little kick, but if you really like spice, add fresh, diced jalapeño. -Denise Klibert, Shreveport, Louisiana
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, bring water and oil to a boil. Stir in pilaf mix, the contents of its seasoning packet, and curry powder. Return to a boil. Reduce heat; simmer, covered, 15 minutes., Stir in chicken, tomatoes and peas. Cook, covered, 8-10 minutes longer or until liquid is almost absorbed and rice is tender. Sprinkle with cashews.
Nutrition Facts : Calories 500 calories, Fat 18g fat (4g saturated fat), Cholesterol 62mg cholesterol, Sodium 1162mg sodium, Carbohydrate 53g carbohydrate (6g sugars, Fiber 5g fiber), Protein 32g protein.
CURRY KETCHUP
Steps:
- Cook 1/4 cup minced onion in a saucepan with 1 tablespoon butter until soft, 3 minutes. Add 1 teaspoon each curry powder and paprika and a pinch of cayenne; cook until toasted, 1 minute. Add 1 cup ketchup and 1/2 cup water; simmer until thick, about 25 minutes.
CURRY KETCHUP CHICKEN AND RICE
Delicious and different. This curry ketchup chicken falls apart and the rice has a great flavor!
Provided by Sunshine
Time 1h40m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a large casserole dish with cooking spray.
- Mix curry ketchup, 3 tablespoons water, onion flakes, flavor enhancer, mustard, and bouillon in a small bowl.
- Combine 6 cups water and rice in the prepared casserole dish. Spread chicken over the rice, then spread ketchup sauce evenly over all pieces of chicken.
- Cook in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 1 1/2 hours minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 516.4 calories, Carbohydrate 78.8 g, Cholesterol 80.8 mg, Fat 4.3 g, Fiber 1.4 g, Protein 36.7 g, SaturatedFat 1.2 g, Sodium 793.6 mg, Sugar 3.9 g
CURRY KETCHUP CHICKEN THIGHS
When you need a quick and inexpensive dinner, this is the ticket. With things you probably already have on hand and chicken thighs, you'll be licking your fingers in no time. Throw it on some white rice, garnish with cilantro and this is sure to be a family favorite.
Provided by Valerie Bertinelli
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F and line a rimmed baking sheet with aluminum foil.
- Whisk together the ketchup, curry powder and vegetable oil in a large bowl. Add the chicken thighs and toss until they are completely coated in the ketchup mixture.
- Transfer the chicken to the prepared baking sheet and spoon over the remaining marinade to make sure that a thick even layer of the ketchup mixture remains on the skin. Season the chicken with salt and pepper. Roast until the chicken registers 165 degrees F on an instant-read thermometer and the ketchup mixture begins to caramelize, 30 to 40 minutes.
- Serve the chicken over cooked white rice and garnish with the cilantro.
ONE-POT CHICKEN & CURRY RICE
Rustle up this easy family one pot dinner, with chicken, cauliflower, beans and peas in mild curry flavours. Serve with yogurt and mango chutney on the side
Provided by Shivi Ramoutar
Categories Dinner
Time 1h
Number Of Ingredients 17
Steps:
- Heat the oil in a a large casserole dish (that has a lid) over a medium heat, then fry the onion, garlic and ginger until brown and fragrant, about 10 mins. Stir in the curry paste, turmeric, cardamom and cinnamon, and stir for a few minutes. Add the chicken and cook for another couple of minutes, stirring to colour on all sides.
- Add the rice, stir well, then stir in the stock, coconut milk, a generous pinch of seasoning, the veg and raisins. Bring to the boil, then reduce to a simmer, pop the lid on and cook for about 25-30 mins until the water has been absorbed, the chicken and rice are cooked through, and the veg is tender. Season to taste. Remove the cardamom and cinnamon stick, then scatter over the almonds and coriander. Serve with yogurt and mango chutney on the side.
Nutrition Facts : Calories 485 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 14 grams sugar, Fiber 7 grams fiber, Protein 31 grams protein, Sodium 1.2 milligram of sodium
ONE-POT JAPANESE CURRY CHICKEN AND RICE
Usually milder and sweeter than Indian curries, classic Japanese curry is a thick beef-and-vegetable stew served over rice. This recipe is not a traditional one, but rather an easy weeknight version, a one-pot meal featuring juicy chicken thighs, vegetables and rice. Instead of relying on store-bought or homemade instant curry roux, this dish relies on a few spices to mimic traditional Japanese curry flavors. Curry powder, ground nutmeg and Worcestershire sauce are combined and bloomed in butter to create the round and rich sauce. Onions, potatoes and carrots create the bulk of traditional Japanese curry, but sweet potatoes, cauliflower and peas would be great substitutions or additions. Serve the meal with any type of pickle you have on hand for a vinegary hit to contrast the rich curry.
Provided by Kay Chun
Categories dinner, grains and rice, one pot, poultry, vegetables
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat oven to 375 degrees. Rub chicken with 1 tablespoon oil, and season with salt and pepper.
- In a large Dutch oven or heavy pot, heat remaining 1 tablespoon oil with 1 tablespoon butter over medium until butter is melted. Working in two batches, brown chicken 3 to 4 minutes per side, and transfer to a plate.
- Add onion to the pot, season with salt and pepper and cook, stirring, until softened, 2 minutes. Add curry powder, garlic, ginger, nutmeg and the remaining 2 tablespoons butter, and stir until butter is melted and spices are fragrant, 1 minute.
- Add rinsed rice and stir until evenly coated in spices. Add potato, carrots, broth and Worcestershire sauce, scraping bottom of pot to lift up any browned bits. Season broth generously with salt and pepper. Arrange chicken (and any accumulated juices) on top, skin-side up, and bring to a boil over high. Cover and bake for 20 minutes. Uncover and bake until most of the liquid is absorbed and chicken is golden and cooked through, about 10 minutes longer.
- Divide chicken and rice among bowls, and garnish with scallions. Serve with any combination of pickles, kimchi and hot sauce.
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