Recipe by Chef on the coast
This came from TOH - cooking for a crowd. I was intrigued by the recipe so divided it down for a family of 6. Even my kids love this recipe. I was not a curry fan before trying this and I guiltily admit - I had 3 helpings the first time I made it.
Top Review by Chickee
I'm not sure if I did the wrong thing when cooking this... my rice seemed cooked after about 14 minutes, not 25. I added about a cup of water and after that was absorbed, I took it off. I could only find condensed cream of mushroom soup so I used that, I hope it didn't make too much of a difference.The recipe didn't say what type of mushrooms or what type curry powder, I used flat mushrooms and Malaysian curry powder. I baked for the full 50 minutes although that also seemed pretty long? Overall we didn't think this was worth the wait, it wasn't really to our tastes. However I'm sure some people would like it. I can see that it has some flexibility and you could add capsicum or other veggies. Thanks!
- 0 large onion, diced
- 1 stalk celery, chopped
- 5-6 large mushrooms, chopped
- 59.14 ml margarine
- 177.44 ml rice (do not use instant rice)
- 4.92 ml parsley
- 7.39 ml chicken bouillon (or 2 cubes)
- 354.88 ml water
- 333.10 g can cream of mushroom soup
- 177.44 ml sour cream
- 7.39 ml curry powder
- 2 chicken breasts, cooked and cubed
- 78.07 ml parmesan cheese
Directions See How It's Made
- In a Dutch oven over medium heat, saute onion, celery and mushrooms in butter until tender.
- Stir in rice, parsley, boullion and water. Bring to a boil.
- Reduce heat; cover and simmer until rice is tender, about 25 minutes.
- Add soup, sour cream and curry powder; mix well. Fold in chicken.
- Spoon into a greased 2 qt baking dish. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees for 50 minutes.