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

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • 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.

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    • on October 07, 2012

      To add more flavor and accommodate the big appetites of my husband and 2 boys I: (1) used 4 large boneless, skinless chicken breasts; (2) doubled the curry and ginger powder; (3) added a tsp of garlic powder; (4) used 3 cups of chicken broth; and (5) mixed the corn starch into 1 cup of unsweetened coconut milk instead of the water. It was absolutely delicious! Coconut milk is often used in traditional curry dishes.

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    • on April 08, 2012

      Absolutely can't thank u enough for this recipe. I am Indian & love to cook, but Indian cooking isn't my strongest at all. This came really close to my mom's chicken curry. This was ALSO our Easter dinner LOL so double thanks for making it special. I used 3 medium sized chicken breasts, low sodium veggie broth & added some coriander along w/ the ginger. I used a heaping tbsp of curry. I only used about 1 cup of yellow onions & jarred minced garlic & it worked fine :-). I actually simmered it for 20 min on one side, then flipped the chicken over for another 20 min. I am a vegetarian but the chicken looked really tender. We used brown rice & am glad I made the full sauce amount--when it soaks into the rice, it gives really great flavor. Thanks again for sharing!

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    • on November 16, 2010

      I made this for a group of my piano students. One is from western Asia, but her mother grew up in India and makes all kinds of curry dishes. "What kind of curry are we having?" she asked. "Um, the powder kind," I replied. "No, I mean from what country?" I quickly checked the recipe sidebar links and replied, "Midwestern America." "Yup, tastes American!" She and the other students cleaned their plates and went back for seconds! Great, simple recipe. Thanks from me and my students for posting it!

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    • on December 27, 2008

      This dish was outstanding. My husband and I absolutely loved it. Didn't change anything except for also adding some half chicken breasts to replace some of the drums and thighs. We will definitely be adding this to our rotation.

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    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
    26%
    Total Fat 6.1 g
    9%
    Saturated Fat 3.2 g
    16%
    Cholesterol 12.2 mg
    4%
    Sodium 222.8 mg
    9%
    Total Carbohydrate 34.0 g
    11%
    Dietary Fiber 2.2 g
    8%
    Sugars 2.1 g
    8%
    Protein 4.7 g
    9%

    The following items or measurements are not included:

    chicken pieces

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