Total Time
Prep 0 mins
Cook 45 mins

When I first came across this recipe, I didn't think I would like it, but I decided to give it a try. Boy, am I glad I did! The seasonings meld together and make a wonderful sauce. This is a great choice when you want something a little extra special or for company. If you only need 4 servings, make less cooked rice and only use 4 breast halves. I have also prepared this recipe using turkey tenderloins.

Ingredients Nutrition


  1. Using a large heavy skillet, heat the oil over medium heat.
  2. Add the ginger, cinnamon, paprika, curry, salt and pepper to the oil.
  3. Stir and cook the spices in the oil for 2 minutes.
  4. Add the chicken pieces and cook over medium heat on each side for approximately 5 minutes or till lightly browned.
  5. Remove chicken from pan.
  6. Pour off any excess oil from the skillet.
  7. Add wine to the skillet and deglaze for about 1 minute.
  8. Add broth, carrots and celery and return chicken to the skillet, bringing all to a boil.
  9. Reduce heat to low.
  10. Cover and simmer for 30 minutes or until chicken pieces are tender.
  11. Remove chicken from skillet; keep warm.
  12. Add half and half to skillet, stirring until incorporated, over low heat.
  13. Place rice on platter and distribute chicken pieces on top of rice.
  14. Place avocado slices on top then pour sauce mixture over all.
  15. Sprinkle top with slivered almonds.
Most Helpful

I really really enjoyed this recipe. I actually didn't make it, my mother did, but I had put this in my "Chicken Dish" cookbook a long time ago and just never had the chance to make it. Anyway, my mother wanted to make something and have us over, so I offered up this recipe. And am I glad I did! I loved the combination of flavors from all the spices and the freshness of the carrots, celery, avacado, and almonds. My mom made using chicken breasts and turkey tenderloins and both were very tasty. The only thing that caused this to be a 4 star recipe was that I think there was a bit too much black pepper. I love pepper, but I think that the flavor came out too strong. Other then that, it was a superb meal and will be added to "My Familie's Favorites" cookbook. Thanks for an awesome dish!

StrikingEyes00 August 15, 2007

Really, really good. Served up to special company and it was a hit. Easy and straightforward to prepare. Used sherry instead of white wine, and used toasted slivered almonds. The avocado is especially pleasant here. I made 4 breasts of chicken but kept everything else the same. Served a few asparagus spears alongside that were baked in lemon juice. Perfect. Another keeper.

woodland hues June 10, 2006

Well, my picky Japanese friend really enjoyed this good dish! I substituted sherry for white wine and used fresh ground ginger rather than powdered. Other than that, I followed the recipe exactly as it was written, and it was so-o good. Thank you, Susie.

Stella Mae June 18, 2005