Baked Chicken Curry With Rice Recipes

CURRY CHICKEN AND RICE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.
• Melt butter in a large saucepan over medium heat, and cook the onion and celery until the onion is slightly tender, about 3 minutes; stir in mushrooms, and cook 1 more minute, stirring often. Mix in the package of rice mix and water; bring to a boil, cover, and simmer until the rice is tender, about 15 minutes.
• Mix the golden mushroom soup, sour cream, and curry powder together in a bowl. Stir about 1 1/2 cup of the soup mixture into the rice, reserving 1/2 cup of soup mixture for later. Spread the rice mixture into the bottom of the prepared baking dish. Sprinkle the chicken thighs with salt and black pepper, and arrange over the rice. Cover the chicken thighs with the reserved 1/2 cup of soup mixture. Sprinkle the casserole with Parmesan cheese.
• Bake in the preheated oven until the chicken thighs are no longer pink at the bone and the juices run clear, 50 to 60 minutes. An instant-read thermometer inserted into the thickest part of a thigh, not touching bone, should read 165 degrees F (74 degrees C).

CURRIED CHICKEN AND RICE CASSEROLE

Steps:

• Preheat the oven to 425 degrees F. Combine the rice, coconut water, 1/2 cup water and 1/2 teaspoon salt in a large saucepan. Bring to a boil, then reduce the heat to low and cover; cook until the rice is tender, about 20 minutes. Remove from the heat; let stand, covered, 5 minutes. Transfer to a bowl and toss with the butter and coconut; set aside.
• Meanwhile, combine the scallions, cilantro, thyme, garlic, habanero and 1/2 cup water in a food processor or blender; puree to make a smooth paste. Transfer 1 tablespoon to a small bowl; stir in the curry powder, turmeric, cumin, 1 teaspoon pepper and 1/4 cup water. Transfer the remaining paste to a large bowl and add the chicken and 1 teaspoon salt; toss to coat.
• Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the curry-scallion paste; cook, stirring, until the paste darkens and starts to separate, about 5 minutes. Add the chicken to the pot. Reduce the heat to medium; cover and cook, stirring occasionally, until almost cooked through, 15 minutes.
• Increase the heat to medium high. Uncover and cook, stirring occasionally, until thickened, 15 more minutes. Stir in 1 1/2 cups water, the carrots, chickpeas and spinach. Bring to a boil, then reduce the heat to medium. Simmer until the chicken is tender, 15 more minutes.
• Transfer the chicken mixture to a 9-by-13-inch baking dish and top with the rice mixture. Bake until golden brown and bubbling, about 25 minutes. Top with golden raisins.

CURRIED CHICKEN AND RICE CASSEROLE

Steps:

• Heat oven to 350°F. In ungreased 13x9-inch (3-quart) glass baking dish, mix coconut milk, broth and curry paste. (Taste to see if you want to add more curry paste for a hotter dish.)
• Add rice; mix well. Add remaining ingredients except chicken; stir to combine. Place chicken on rice mixture; turn to coat.
• Bake uncovered 1 hour or until rice is tender and juice of chicken is clear when center of thickest part is cut (at least 165°F).

OVEN-BAKED THAI CHICKEN RICE

Steps:

• Heat oven to 200C/fan 180C/gas 6. Heat the oil in a shallow ovenproof casserole dish, then soften the onion for 5 mins. Add the chicken and curry paste, then cook for 3 mins, stirring to coat.
• Tip in the rice and peppers, then stir in the lime zest and juice, coconut milk and 250ml boiling water. Bring to the boil, then pop the lid on and bake for 20 mins until the rice is fluffy. Scatter with coriander before serving.

BAKED CURRY CHICKEN RECIPE

Steps:

• Preheat oven to 450°F. Mix 1/4 cup flour, the salt and pepper in medium bowl. Add chicken, one piece at a time; turn to evenly coat both sides. Place, skin-sides up, in single layer in shallow baking pan. Dot with 1 Tbsp. of the butter. Bake 15 to 20 min. or until chicken begins to brown.
• Meanwhile, melt the remaining 1 Tbsp. butter in medium saucepan on medium-high heat. Add apples, onions, 1/4 cup of the coconut, the garlic and curry powder. Cook and stir until onions are tender but not browned. Stir in 1 Tbsp. flour and the chicken broth; bring to boil. Remove from heat. Reduce oven temperature to 350°F.
• Pour sauce over chicken; sprinkle with the remaining 1/2 cup coconut. Bake 20 to 25 min. or until chicken is cooked through (180°F). Spoon rice onto serving platter; top with the chicken and sauce.

ONE-PAN CHICKEN RICE CURRY

Steps:

• In a large nonstick skillet, heat 1 tablespoon butter over medium-high heat; saute onion until tender and lightly browned, 3-5 minutes. Remove from pan., In a bowl, mix flour and seasonings; toss with chicken. In same skillet, heat remaining butter over medium-high heat. Add chicken; cook just until no longer pink, 4-6 minutes, turning occasionally., Stir in broth and onion; bring to a boil. Stir in rice. Remove from heat; let stand, covered, 5 minutes (mixture will be saucy). If desired, sprinkle with cilantro.

ONE-PAN COCONUT CURRY RICE WITH CHICKEN AND VEGETABLES

Steps:

• Heat the oven to 400 degrees. In a 9-by-13-inch/3-quart baking pan, combine 1 cup of the coconut milk with the red curry paste, peanut butter, fish sauce and garlic; whisk until blended. Season with salt and pepper. Add the chicken and carrots, then scatter the rice over everything. Add the boiling water, seal the pan tightly with foil, and bake until the rice is just tender, about 40 minutes.
• Remove the foil from the pan, scatter the broccoli florets over the rice, season with salt and pepper, then reseal with foil and bake for another 5 minutes, until the broccoli has steamed. Remove from the oven and let sit for 3 minutes.
• Meanwhile, stir the lime juice into the remaining coconut milk and season with salt and pepper. Fluff the rice with a fork and stir to mix. Serve with a drizzle of coconut sauce.

SUPER SIMPLE, SUPER QUICK CHICKEN CURRY AND RICE

Steps:

• Dissolve chicken base in hot water (skip this step if using stock).
• Pour dissolved base/stock in 2" deep pan.
• Add chicken to pan and place on medium-high heat.
• Add remaining ingredients EXCEPT rice.
• Cook chicken uncovered, stirring often to coat with spices.
• Remove chicken from heat and cover to keep warm. You will use the liquid from the pan in the next step.
• Add rice to separate pan and prepare as directed, BUT instead of using water to cook, add the drippings from the chicken pan. I usually get about 1/2 cup of drippings and then top that off with the water necessary to cook the rice. The rice I use needs 1 1/3 cup of water for 1/2 cup uncooked rice. This will yield 2 cups of cooked rice.
• When rice is finished cooking, spoon rice back into chicken pan and place on medium-high heat for 3 minutes, stirring frequently.

BAKED CHICKEN CURRY WITH RICE

Steps:

• Combine 1/2 cup yogurt, 1 tablespoon curry powder, 1 clove crushed garlic, paprika, 1/2 teaspoon salt, 1/4 teaspoon cayenne pepper in a large freezer bag. Add chicken and marinate in the refrigerator for at least 30 minutes, or overnight.
• Preheat the oven to 375 degrees F (190 degrees C).
• Combine remaining 1 cup yogurt and chicken broth in a large bowl; mix well until smooth. Add basmati rice, green onions, tomato, chile pepper, 1 clove garlic, 1 tablespoon curry powder, ginger, black pepper, 1/2 teaspoon salt, and 1/4 teaspoon cayenne pepper. Stir to combine.
• Pour rice mixture into a 9x13-inch baking dish and place marinated chicken on top. Discard excess marinade. Cover the dish with foil.
• Bake in the preheated oven for 1 hour. Uncover and continue baking until chicken has browned and is no longer pink in the centers and rice is tender, 15 to 20 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Fluff rice with a fork, garnish with chopped cilantro, and serve.

EASY CREAMY CURRY CHICKEN AND RICE CASSEROLE

Steps:

• Set oven to 375 degrees.
• Grease an 8 x 8-inch baking dish.
• In a frypan, saute the onion, garlic, salt and curry for about 4 minutes.
• Whisk in flour.
• Add in half and half (1/4-cup at a time) bring to a boil then reduce the heat immediately, and continue cooking whisking frequently for about another 5 minutes, or until sauce thickens.
• In a bowl combine cooked rice, peas, carrots, red bell pepper, lemon juice and cooked chicken, and add in to the sauce in the frypan; toss to combine.
• Season with black pepper to taste.
• Transfer the mixture to prepared baking dish.
• Cover with foil and bake for about 20 minutes.
• Remove foil and bake for another 10 minutes longer.

CREAMY CURRIED CHICKEN-AND-RICE CASSEROLE

Steps:

• Cook rice as directed on package. Preheat oven to 400°F. Over medium-high heat, sauté onion, curry, and salt in oil for 3 minutes. Stir in flour. Whisk in milk 1/4 cup at a time. Bring liquid to a boil and immediately reduce the heat and continue cooking, whisking frequently for another 6 minutes or until the sauce thickens. Combine sauce, cooked rice, peas, carrots, red pepper, lemon juice, chicken, and cilantro. Coat an 8" x 8" baking dish with cooking spray; transfer mixture to baking dish. Cover with foil and bake 20 minutes. Remove foil and bake 10 minutes longer.

CURRIED CHICKEN AND RICE

Steps:

• In an ungreased 13x9-in. baking dish, combine broth, curry powder, paprika and seasoning mix from the rice. Top with rice, mushrooms, onions and green pepper. , Arrange chicken pieces on top. Cover and bake at 425° for 50 minutes. , Meanwhile, in a blender or food processor, combine yogurt, ricotta cheese, chutney, flour and curry powder. Process until smooth; pour over chicken. Sprinkle with almonds. Increase oven temperature to 475°. Bake, uncovered, for 5-10 minutes.

ONE-POT CHICKEN & CURRY RICE

Steps:

• Heat the oil in a a large casserole dish (that has a lid) over a medium heat, then fry the onion, garlic and ginger until brown and fragrant, about 10 mins. Stir in the curry paste, turmeric, cardamom and cinnamon, and stir for a few minutes. Add the chicken and cook for another couple of minutes, stirring to colour on all sides.
• Add the rice, stir well, then stir in the stock, coconut milk, a generous pinch of seasoning, the veg and raisins. Bring to the boil, then reduce to a simmer, pop the lid on and cook for about 25-30 mins until the water has been absorbed, the chicken and rice are cooked through, and the veg is tender. Season to taste. Remove the cardamom and cinnamon stick, then scatter over the almonds and coriander. Serve with yogurt and mango chutney on the side.