Curried Chicken and Rice

READY IN: 55mins
Recipe by breezermom

This is a good curry dish. It also looks very pretty...good enough for company! Serve it with sweet and/or spicy chutney! Although the recipe says it serves 4, I think it serves 6. You could also use this recipe for curried shrimp by substituting 1 1/4 lbs shelled and deveined shrimp. Enjoy!

Top Review by pammyowl

This dish was absolutely delicious! I did cut it down and basically estimated the amounts, a dash of this and a splash of that, but the ens result was outstanding! Made for Zaar Stars, 2013

Ingredients Nutrition

Directions

  1. Melt the butter in a 12 inch skillet over moderate heat. Add the chicken and saute until no longer pink on the outside -- about 5 minutes. Transfer the chicken to another plate. Sprinkle with salt & pepper.
  2. Add the onion and garlic to the skillet and cook 5 minutes Add the curry powder, cinnamon, and cloves. Saute, stirring occasionally.
  3. Stir rice, stock, tomatoes, cauliflower and raisins. Cover, reduce the heat to low, and simmer for 20 minutes.
  4. Return the chicken to the skillet, add the peas, cover and simmer for 10 minutes. Remove from heat and stir in yogurt.

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