Curried Chicken and Rice
photo by pammyowl
- Ready In:
- 55mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 2 tablespoons margarine
- 1 1⁄4 lbs boneless skinless chicken breasts, cut into 1-inch cubes
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon black pepper
- 1 large yellow onion, coarsely chopped
- 2 garlic cloves, minced
- 4 teaspoons curry powder
- 3⁄4 teaspoon ground cinnamon
- 1⁄8 teaspoon ground cloves
- 1 cup long-grain white rice
- 2 1⁄2 cups chicken stock, Basic Chicken Stock
- 1 cup canned tomato, drained and coarsly chopped
- 2 cups cauliflower, broken into small flowerets
- 1⁄2 cup raisins
- 1 cup frozen peas
- 1⁄2 cup plain low-fat yogurt or 1/2 cup low-fat sour cream
directions
- 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.
- Add the onion and garlic to the skillet and cook 5 minutes Add the curry powder, cinnamon, and cloves. Saute, stirring occasionally.
- Stir rice, stock, tomatoes, cauliflower and raisins. Cover, reduce the heat to low, and simmer for 20 minutes.
- 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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Reviews
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I love one pot dishes, and really enjoyed making and eating this :) I did slightly pre-cook the cauliflower, and let the peas defrost in a little water before using. I used basmati rice and didn't drain my canned tomatoes. Overall this was a nice curry, especially for people who dont enjoy hot or spicy curry. Thank you Breezermom, much enjoyed! Made for I Recommend tag game.<br/>Forgot to add that I did take your suggestion of shrimp and gently cooked some in garlic bautter, adding them to the curry when serving, as my daughter won't eat the shrimp! very nice!
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A good one pot dish - I used equal amounts of India of Clive curry powder and hot madras curry powder and omited the raisins and used Doongara rice for diabetic reasons but otherwise followed through as per recipe (except I foregot to add the sour cream at the end before serving) and everything cooked to perfection. The DH had an issue that he would have preferred his rice served on the side and then mix the curried chicken in to it but said the left overs (enough for 2 more serves) he would like in toated sandwiches or jaffles as we called them (see recipe #397003 Cheesy Chive and Onion Toasties/Jaffles for explanation) and for me well I didn't have enough control over the amount of rice I had and so had a slight spike inmy readings as I had to much in my portion. Overall the flavours were great and even the DM enjoyed and even stated that if there were left overs she would have for lunch and this is from a women who does not like curries or anything overy spicy but then again in goes back to the days when my dad made curries and they were definately always in the vindaloo range. Thanks you Breezermom, made for Photo Tag.
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This was good. I used butter, baby chicken thigh & legs attached with bone in, sea salt, freshly ground black pepper, recipe#442889, no ground cloves, Indian white Basmati rice, recipe#328649 as called for, Sunmaid Thompson raisins, frozen baby peas, served with Balkan (thick) yogurt which I mixed up to make a smooth consistency and served on the side, plus the rest of the ingredients. I did not measure amounts but made educated guesses as to amounts we like. I did slightly precook the cauliflower in a little water then added that to the onion spice mixture. After cooking the chicken until almost done I washed and soaked the Indian white Basmati rice and added the rest to the pot including sea salt to taste, brought to a boil, covered, reduced heat to low and cooked until the rice was done. Made for 1~2~3 Hits ~ Winter 2011.
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RECIPE SUBMITTED BY
breezermom
United States