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    You are in: Home / Recipes / Curried Chicken With Rice Recipe
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    Curried Chicken With Rice

    Curried Chicken With Rice. Photo by JackieOhNo!

    1/7 Photos of Curried Chicken With Rice

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    25 mins

    30 mins

    Debber's Note:

    This one comes from my newlywed days when I received a whole set of illustrated recipe cards. I tweaked it to suit our tastes into a very flavorsome and aromatic meal! The rice cooks in the microwave while the chicken works in the frying pan; why--dinner will be ready before you know it--altho' you WILL have to listen to LOTS of begging (as in, "What are you making that smells so good?" and "Are we ever going to eat?").

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    chicken ...

    Units: US | Metric

    The Rice

    The Chicken

    The Sauce


    1. 1
      THE RICE: Dump ingredients into a microwave-safe casserole dish; zap in the microwave until fluffy; keep covered; set aside.
    2. 2
      THE CHICKEN: Melt butter in large HOT frying pan, add chicken and brown on all sides; remove pieces as it browns (keep warm).
    3. 3
      THE SAUCE: To butter in pan, add onion pieces, cook & stir until soft and beginning to brown.
    4. 4
      Mix in garlic and curry powder, stirring for one minute; quickly add ginger & tomato paste, pour in HALF of the broth, stirring up the fond, then the remainder of the broth.
    5. 5
      Return chicken to pan, spooning some of the sauce over each piece; cover & reduce heat.
    6. 6
      Simmer chicken until tender (about 30-40 minutes).
    7. 7
      Mix cornstarch & water.
    8. 8
      Pile half of chicken on the other pieces to clear a space in the pan; stir cornstarch-water into cleared spot and cook until thickened.
    9. 9
      Salt to taste, then return chicken to pan and coat on all sides with that rich-looking sauce.
    10. 10
      Serve with rice and use sauce for gravy.

    Ratings & Reviews:

    • on May 23, 2010


      As with another reviewer, I used boneless, skinless chicken breasts (3 large ones) & cut each of them into 4 thick strips, & the whole recipe made enough for 2 meals! I did cut back slightly on the curry, but other than that . . . Really enjoyed the very flavorful sauce & look forward to making this recipe again! Thanks for sharing it! [Made & reviewed while touring Asia with ZWT6]

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    • on March 03, 2009


      Fabulous! I do not like chicken pieces, so I used boneless, skinless chicken breasts instead and just reduced the cooking time. The flavor was exceptional, and I will be making this again.

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    • on January 13, 2008


      Excellant curried chicken, we loved it! Wonderful flavour ! Didn't change a thing except instead of butter i used olive oil for the first butter, but used a little butter to add to the sauce. Wonderful sauce and so easy. Thanks for posting I will make it again.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)


    Nutritional Facts for Curried Chicken With Rice

    Serving Size: 1 (2266 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 208.9
    Calories from Fat 55
    Total Fat 6.1 g
    Saturated Fat 3.2 g
    Cholesterol 12.2 mg
    Sodium 222.8 mg
    Total Carbohydrate 34.0 g
    Dietary Fiber 2.2 g
    Sugars 2.1 g
    Protein 4.7 g

    The following items or measurements are not included:

    chicken pieces

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