Curry Ketchup Chicken And Rice Recipes

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ONE-PAN CHICKEN RICE CURRY



One-Pan Chicken Rice Curry image

I've been loving the subtle spice from curry lately, so I incorporated it into this saucy chicken and rice dish. It's a one-pan meal that's become a go-to dinnertime favorite. -Mary Lou Timpson, Colorado City, Arizona

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

2 tablespoons butter, divided
1 medium onion, halved and thinly sliced
2 tablespoons all-purpose flour
3 teaspoons curry powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 cup uncooked instant rice
Chopped fresh cilantro leaves, optional

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.

Nutrition Facts : Calories 300 calories, Fat 9g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 658mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges

CURRY CHICKEN AND RICE



Curry Chicken and Rice image

I updated this chicken and rice dish by adding veggies and cashews to give it fresh and crunchy appeal. The green chilies in the tomatoes give it just the right little kick, but if you really like spice, add fresh, diced jalapeño. -Denise Klibert, Shreveport, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

1-3/4 cups water
1 tablespoon olive oil
1 package (7.2 ounces) rice pilaf mix
1 teaspoon curry powder
2 cups shredded rotisserie chicken
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
1 cup frozen peas (about 4 ounces)
1/2 cup chopped lightly salted cashews

Steps:

  • In a large saucepan, bring water and oil to a boil. Stir in pilaf mix, the contents of its seasoning packet, and curry powder. Return to a boil. Reduce heat; simmer, covered, 15 minutes., Stir in chicken, tomatoes and peas. Cook, covered, 8-10 minutes longer or until liquid is almost absorbed and rice is tender. Sprinkle with cashews.

Nutrition Facts : Calories 500 calories, Fat 18g fat (4g saturated fat), Cholesterol 62mg cholesterol, Sodium 1162mg sodium, Carbohydrate 53g carbohydrate (6g sugars, Fiber 5g fiber), Protein 32g protein.

CURRY CHICKEN AND RICE



Curry Chicken and Rice image

I found this recipe and it sounded so good, but it served 100! I tweaked to serve 4 and use ingredients we like, and the results were great! I've got permission to make again, and I know I will. I love to use bone-in chicken thighs, but boneless breasts or thighs would work very well also.

Provided by gubby420

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h30m

Yield 4

Number Of Ingredients 12

¼ cup butter
1 onion, chopped
3 stalks celery, chopped
1 (4 ounce) can sliced mushrooms, drained
1 (6 ounce) package long grain and wild rice mix
1 ½ cups water
1 (10.75 ounce) can condensed golden mushroom soup
1 cup sour cream
1 tablespoon curry powder
4 bone-in chicken thighs, skin removed
salt and ground black pepper to taste
¼ cup grated Parmesan cheese

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).

Nutrition Facts : Calories 642.1 calories, Carbohydrate 50.1 g, Cholesterol 134.2 mg, Fat 36 g, Fiber 3.8 g, Protein 30 g, SaturatedFat 18.6 g, Sodium 1568.6 mg, Sugar 5.5 g

CURRIED CHICKEN AND RICE CASSEROLE



Curried Chicken and Rice Casserole image

Provided by Food Network Kitchen

Time 2h

Yield 8 servings

Number Of Ingredients 20

1 10-ounce box frozen chopped spinach, thawed and squeezed dry
Golden raisins, for topping
1 cup basmati rice
1 1/2 cups coconut water
Kosher salt
2 tablespoons unsalted butter
1/3 cup unsweetened shredded coconut
2 bunches scallions, roughly chopped
1 cup roughly chopped fresh cilantro
1 tablespoon fresh thyme
5 cloves garlic
1/2 habanero chile pepper, seeded
2 tablespoons curry powder
2 teaspoons turmeric
1 teaspoon ground cumin
Freshly ground pepper
3 pounds skinless, boneless chicken thighs, cut into 2-inch pieces
1/4 cup extra-virgin olive oil
4 carrots, chopped
2 15-ounce cans chickpeas, drained and rinsed

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 RICE SOUP



Curried Chicken Rice Soup image

"This is a terrific way to use up leftover chicken and cooked rice," remarks Judie Anglen of Riverton, Wyoming. "With its mild curry flavor and colorful chunks of carrot and celery, the thick mixture draws rave reviews every time I fix it."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 10-12 servings.

Number Of Ingredients 11

2 large carrots, diced
2 celery ribs, diced
1 small onion, chopped
3/4 cup butter
3/4 cup all-purpose flour
1 teaspoon seasoned salt
1/2 to 1 teaspoon curry powder
3 cans (12 ounces each) evaporated milk
4 cups chicken broth
2 to 3 cups cubed cooked chicken
2 cups cooked long grain rice

Steps:

  • In a large saucepan, saute carrots, celery and onion in butter for 2 minutes. Stir in flour, seasoned salt and curry until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Gradually add broth. Stir in chicken and rice. Return to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until vegetables are tender.

Nutrition Facts : Calories 257 calories, Fat 15g fat (9g saturated fat), Cholesterol 60mg cholesterol, Sodium 610mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 1g fiber), Protein 11g protein.

CURRIED CHICKEN WITH RICE



Curried Chicken with Rice image

This is an excellent dish served over a bed of rice. A great company dish. Beautiful presentation. Serve over a bed of hot cooked rice (preferably basmati) if desired.

Provided by Velva Knapp

Categories     World Cuisine Recipes     Asian     Indian

Yield 4

Number Of Ingredients 8

2 ½ pounds cut up chicken pieces
3 tablespoons olive oil
3 tablespoons curry powder
1 (12 ounce) jar chutney
1 red bell pepper, thinly sliced
1 lime, cut into wedges
⅛ cup chopped green onion for topping
¼ cup chopped peanuts

Steps:

  • Rinse chicken and pat dry. In a large skillet heat oil until almost hot. Add chicken, skin side down. Brown chicken until lightly browned on both sides. Add curry powder, chutney and red bell pepper. Simmer 30 minutes over medium low heat. Top chicken with lime wedges, chopped scallions and peanuts. Serve immediately.

Nutrition Facts : Calories 912.9 calories, Carbohydrate 41.7 g, Cholesterol 212.8 mg, Fat 58.6 g, Fiber 5.3 g, Protein 57.1 g, SaturatedFat 14.4 g, Sodium 220.2 mg, Sugar 31.4 g

SPICY CURRY KETCHUP



Spicy Curry Ketchup image

This curry ketchup is a great sauce for lamb burgers or oven-baked French fries. It mixes the sweetness of ketchup with Sriracha hot sauce and a bit of curry. Goes great with lamb burgers with balsamic-caramelized onions and Gruyere.

Provided by Ckcook

Categories     Side Dish     Sauces and Condiments Recipes

Time 5m

Yield 8

Number Of Ingredients 4

1 cup ketchup
1 tablespoon yellow curry powder
1 tablespoon Sriracha sauce, or to taste
1 pinch ground cumin, or to taste

Steps:

  • Place ketchup in a medium mixing bowl. Add curry powder and mix until the it is incorporated and there are no dry lumps in the ketchup. Mix in Sriracha and cumin.

Nutrition Facts : Calories 33.1 calories, Carbohydrate 8.2 g, Fat 0.2 g, Fiber 0.4 g, Protein 0.6 g, Sodium 414.2 mg, Sugar 6.9 g

SUPER SIMPLE, SUPER QUICK CHICKEN CURRY AND RICE



Super Simple, Super Quick Chicken Curry and Rice image

I had never made curry before but decided to give it a shot. I would call this recipe a medium-hot dish. I put in quite a bit of curry, but there is a lot of rice and chicken for it to cover. This recipe is for 1 person, but can be easily multiplied. If you use chicken stock for this recipe do not use the chicken base

Provided by Morrison

Categories     Chicken Breast

Time 30m

Yield 2 cups chicken and rice, 1-2 serving(s)

Number Of Ingredients 8

1 boneless skinless chicken breast, cubed
1/2 cup uncooked long grain rice
1 -1 1/2 tablespoon chicken base and 1 cup hot water or 1 cup chicken stock, instead of water and base combination
1 -1 1/2 tablespoon curry powder
1/2 tablespoon dark chili powder
1/2 tablespoon minced onions (dehydrated) or 3 tablespoons onions, diced
2 tablespoons minced garlic
1/2 tablespoon crushed red pepper flakes

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.

Nutrition Facts : Calories 534.6, Fat 5.3, SaturatedFat 1.1, Cholesterol 75.5, Sodium 214.9, Carbohydrate 86.4, Fiber 5.5, Sugar 1.4, Protein 34.2

CURRIED CHICKEN AND RICE CASSEROLE



Curried Chicken and Rice Casserole image

Our curried chicken and rice casserole mingle boneless chicken breasts with coconut milk and red curry paste for a savory dish that you can serve tonight or freeze for later.

Provided by Angie McGowan

Categories     Entree

Time 1h15m

Yield 4

Number Of Ingredients 12

1 can (13.5 to 14 oz) coconut milk (not light; not cream of coconut)
1 1/2 cups Progresso™ chicken broth (from 32-oz carton)
1 teaspoon red curry paste
1 cup uncooked long-grain white rice
2 cups small fresh broccoli florets
1 cup chopped green bell pepper
1 cup chopped red bell pepper
1 cup chopped red onion
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dried basil leaves
4 boneless skinless chicken breasts or thighs

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).

Nutrition Facts : ServingSize 1 Serving

CURRY KETCHUP CHICKEN THIGHS



Curry Ketchup Chicken Thighs image

When you need a quick and inexpensive dinner, this is the ticket. With things you probably already have on hand and chicken thighs, you'll be licking your fingers in no time. Throw it on some white rice, garnish with cilantro and this is sure to be a family favorite.

Provided by Valerie Bertinelli

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 7

3/4 cup ketchup
1 tablespoon curry powder
1 tablespoon vegetable oil
6 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper
Cooked white rice, for serving
3 tablespoons chopped fresh cilantro

Steps:

  • Preheat the oven to 400 degrees F and line a rimmed baking sheet with aluminum foil.
  • Whisk together the ketchup, curry powder and vegetable oil in a large bowl. Add the chicken thighs and toss until they are completely coated in the ketchup mixture.
  • Transfer the chicken to the prepared baking sheet and spoon over the remaining marinade to make sure that a thick even layer of the ketchup mixture remains on the skin. Season the chicken with salt and pepper. Roast until the chicken registers 165 degrees F on an instant-read thermometer and the ketchup mixture begins to caramelize, 30 to 40 minutes.
  • Serve the chicken over cooked white rice and garnish with the cilantro.

CURRY KETCHUP CHICKEN AND RICE



Curry Ketchup Chicken and Rice image

Delicious and different. This curry ketchup chicken falls apart and the rice has a great flavor!

Provided by Sunshine

Time 1h40m

Yield 6

Number Of Ingredients 9

cooking spray
3 tablespoons water
2 tablespoons dried onion flakes
2 teaspoons flavor enhancer (such as Maggi® Würze)
1 teaspoon prepared mustard
2 packets beef bouillon
6 cups water
3 cups white rice
6 (5 ounce) skinless, boneless chicken breast halves

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a large casserole dish with cooking spray.
  • Mix curry ketchup, 3 tablespoons water, onion flakes, flavor enhancer, mustard, and bouillon in a small bowl.
  • Combine 6 cups water and rice in the prepared casserole dish. Spread chicken over the rice, then spread ketchup sauce evenly over all pieces of chicken.
  • Cook in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 1 1/2 hours minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 516.4 calories, Carbohydrate 78.8 g, Cholesterol 80.8 mg, Fat 4.3 g, Fiber 1.4 g, Protein 36.7 g, SaturatedFat 1.2 g, Sodium 793.6 mg, Sugar 3.9 g

ONE-POT CHICKEN & CURRY RICE



One-pot chicken & curry rice image

Rustle up this easy family one pot dinner, with chicken, cauliflower, beans and peas in mild curry flavours. Serve with yogurt and mango chutney on the side

Provided by Shivi Ramoutar

Categories     Dinner

Time 1h

Number Of Ingredients 17

2 tbsp vegetable oil or ghee
2 large onions, finely sliced
4 large garlic cloves, crushed
thumb-sized piece of ginger, peeled and finely chopped
4 heaped tbsp mild curry paste
1 tsp turmeric
4 cardamom pods, bashed
1 cinnamon stick
4 small skinless chicken breasts or 8 skinless and boneless chicken thighs (about 600g), cut into bite-sized chunks
250g basmati rice, rinsed
600ml chicken stock
200ml coconut milk
75g frozen peas
150g green beans, rimmed and halved
½ cauliflower (about 225g) broken into small florets
50g raisins or sultanas
coriander leaves, flaked almonds, plain yogurt and mango chutney, to serve

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.

Nutrition Facts : Calories 485 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 14 grams sugar, Fiber 7 grams fiber, Protein 31 grams protein, Sodium 1.2 milligram of sodium

ONE-POT JAPANESE CURRY CHICKEN AND RICE



One-Pot Japanese Curry Chicken and Rice image

Usually milder and sweeter than Indian curries, classic Japanese curry is a thick beef-and-vegetable stew served over rice. This recipe is not a traditional one, but rather an easy weeknight version, a one-pot meal featuring juicy chicken thighs, vegetables and rice. Instead of relying on store-bought or homemade instant curry roux, this dish relies on a few spices to mimic traditional Japanese curry flavors. Curry powder, ground nutmeg and Worcestershire sauce are combined and bloomed in butter to create the round and rich sauce. Onions, potatoes and carrots create the bulk of traditional Japanese curry, but sweet potatoes, cauliflower and peas would be great substitutions or additions. Serve the meal with any type of pickle you have on hand for a vinegary hit to contrast the rich curry.

Provided by Kay Chun

Categories     dinner, grains and rice, one pot, poultry, vegetables

Time 1h

Yield 4 servings

Number Of Ingredients 15

2 pounds bone-in, skin-on chicken thighs (about 6 large thighs)
2 tablespoons canola oil
Kosher salt and black pepper
3 tablespoons unsalted butter
1/2 cup finely chopped white or yellow onion
3 tablespoons Madras curry powder
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
3/4 teaspoon ground nutmeg
1 1/2 cups short-grain white rice, rinsed until water runs clear
1 large baking potato (about 1 pound), such as russets, white or Idaho, peeled and cut into 1/2-inch cubes (about 1 1/2 cups)
3 medium carrots, sliced 1/2-inch-thick (1 1/2 cups)
3 1/2 cups low-sodium chicken broth
2 tablespoons Worcestershire sauce
Chopped scallions, pickles, kimchi and/or hot sauce, for serving

Steps:

  • Heat oven to 375 degrees. Rub chicken with 1 tablespoon oil, and season with salt and pepper.
  • In a large Dutch oven or heavy pot, heat remaining 1 tablespoon oil with 1 tablespoon butter over medium until butter is melted. Working in two batches, brown chicken 3 to 4 minutes per side, and transfer to a plate.
  • Add onion to the pot, season with salt and pepper and cook, stirring, until softened, 2 minutes. Add curry powder, garlic, ginger, nutmeg and the remaining 2 tablespoons butter, and stir until butter is melted and spices are fragrant, 1 minute.
  • Add rinsed rice and stir until evenly coated in spices. Add potato, carrots, broth and Worcestershire sauce, scraping bottom of pot to lift up any browned bits. Season broth generously with salt and pepper. Arrange chicken (and any accumulated juices) on top, skin-side up, and bring to a boil over high. Cover and bake for 20 minutes. Uncover and bake until most of the liquid is absorbed and chicken is golden and cooked through, about 10 minutes longer.
  • Divide chicken and rice among bowls, and garnish with scallions. Serve with any combination of pickles, kimchi and hot sauce.

CURRIED CHICKEN AND RICE



Curried Chicken and Rice image

Curry sauce makes this version of chicken and rice stand out from all the others. Your guests will think you spent hours in the kitchen preparing this impressive dish. -Tammi Lewis, Bellevue, Ohio

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 4-6 servings.

Number Of Ingredients 15

1 cup chicken broth
1 teaspoon curry powder
1/2 teaspoon paprika
1 package (6 ounces) long grain and wild rice mix
3 cups sliced fresh mushrooms (8 ounces)
10 ounces fresh pearl onions, cooked according to package directions
1/2 medium green pepper, julienned
1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
CURRY SAUCE:
1 cup plain yogurt
1/2 cup ricotta cheese
1/3 cup chutney
1 tablespoon all-purpose flour
2 teaspoons curry powder
2 tablespoons slivered almonds

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.

Nutrition Facts : Calories 514 calories, Fat 22g fat (7g saturated fat), Cholesterol 115mg cholesterol, Sodium 672mg sodium, Carbohydrate 38g carbohydrate (11g sugars, Fiber 3g fiber), Protein 42g protein.

EASY CREAMY CURRY CHICKEN AND RICE CASSEROLE



Easy Creamy Curry Chicken and Rice Casserole image

If you love curry then you will enjoy this rice dish! You can increase the curry if desired. Throw in some dark raisins too. Prep time does not include cooking the chicken.

Provided by Kittencalrecipezazz

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1 cup rice (cooked)
1/4 cup oil (can use less, but do not use olive oil)
1 onion, chopped
2 tablespoons minced garlic
3 -4 teaspoons curry powder (can use more)
1 teaspoon salt
1/4 cup flour
2 cups half-and-half cream or 2 cups full-fat milk
2 cups frozen peas
3 -4 carrots, finely chopped
1 red bell pepper, chopped
1 tablespoon fresh lemon juice
3 cups cooked chicken breasts, chopped
black pepper

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.

Nutrition Facts : Calories 791, Fat 36.8, SaturatedFat 12.9, Cholesterol 133, Sodium 813.9, Carbohydrate 70.2, Fiber 6.9, Sugar 8.3, Protein 43.9

BAKED CHICKEN CURRY WITH RICE



Baked Chicken Curry with Rice image

This healthy, from-scratch baked chicken casserole is packed with Indian curry flavor, and is very easy to make! Marinating the chicken in yogurt makes it fall-off-the-bone tender, but it can be skipped if you are really pressed for time.

Provided by Trystian Hilton

Time 2h

Yield 4

Number Of Ingredients 15

1 ½ cups Greek yogurt, divided
2 tablespoons curry powder, divided
2 cloves garlic, crushed, divided
1 teaspoon ground paprika
1 teaspoon salt, divided
½ teaspoon cayenne pepper, divided
1 pound bone-in chicken breast halves
1 cup low-sodium chicken broth
1 cup basmati rice
½ cup sliced green onions
1 medium tomato, seeded and diced
1 chile pepper, seeded and diced
1 teaspoon grated fresh ginger
¼ teaspoon ground black pepper
¼ cup chopped fresh cilantro

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.

Nutrition Facts : Calories 448 calories, Carbohydrate 46.2 g, Cholesterol 81.7 mg, Fat 14.8 g, Fiber 2.7 g, Protein 32.9 g, SaturatedFat 5.8 g, Sodium 720.3 mg, Sugar 5.2 g

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From cooks.com


ONE-PAN COCONUT CURRY CHICKEN AND RICE - THE GIRL WHO ATE …
2021-01-17 In a large skillet, heat oil over medium high heat. Add the onion and peppers and sautee for a couple of minutes. Add the chicken and sautee for 5-6 minutes or until no longer pink. Add more oil if needed while cooking. Add the garlic and sautee for the last minute of cooking. Push mixture to the side of the pan.
From the-girl-who-ate-everything.com


TOP 46 JAPANESE DRY CURRY ZOJIRUSHI RECIPES
4. Prepare the white sauce. In a frying pan, melt 4 tablespoons of butter over low heat. Add flour and stir until smooth. 5. Stir in milk, chicken bouillon powder and black pepper. Bring to a boil over medium heat, stir continuously and cook about 1 minute. Turn heat off and pour sauce over the rice in the casserole dish. Rice Chicken 130 Show ...
From hola2.heroinewarrior.com


ONE POT COCONUT CURRY CHICKEN AND RICE - FIT FOODIE FINDS
2022-01-16 Preheat the oven to 350ºF. Make a dry rub for the chicken thighs. Add the kosher salt, garlic powder, coriander, and ground ginger to a small bowl and mix until combined. Pat the chicken thighs dry with a paper towel. Sprinkle the chicken thighs with the dry rub and pat the rub into both sides of the chicken thighs.
From fitfoodiefinds.com


CREAMY CURRY CHICKEN AND RICE · SEASONAL CRAVINGS
2021-12-15 Cook 6-8 minutes or until lightly browned. It’s okay if it’s still a little pink, because it will continue to cook later. Remove chicken from pan and set aside. Add garlic and onions. Cook until softened about 5 minutes. Add the turmeric and curry powder, stir and cook about a minute.
From seasonalcravings.com


CHICKEN KATSU CURRY RICE - THE WOKS OF LIFE
2022-04-09 Heat a Dutch oven or other medium to large pot over medium heat. Add the 1 tablespoon oil and the onion, and cook until the onions begin to turn translucent and the edges begin to brown, about 2-3 minutes. Add the garlic, tomato paste, and Worcestershire sauce (if using), and cook until fragrant, 1 minute.
From thewoksoflife.com


JAPANESE CHICKEN CURRY チキンカレー • JUST ONE COOKBOOK
2021-10-27 1 package Japanese curry roux (7-8 oz or 200-230 g; in this recipe, I used 6-7 cubes of my homemade curry roux, or about 80% of the curry roux mixture if it hasn't solidified yet) 2-4 tsp kosher salt (Diamond Crystal; use half for table salt) (for homemade curry roux only; taste and add salt to your liking as each brand of chicken stock varies in saltiness; skip if …
From justonecookbook.com


CHICKEN CURRY {30 MINUTES, ONE POT} - CHELSEA'S MESSY APRON
2019-11-28 Toss the cubed chicken pieces in 1/2 tablespoon curry powder, salt and pepper (add to taste; I add 1 teaspoon salt and 1/2 teaspoon pepper). Toss the chicken until coated. CHICKEN: Heat 1 tablespoon coconut oil in a large and deep cast iron skillet over medium-high heat. Once coconut oil is melted, add in the chicken.
From chelseasmessyapron.com


KETCHUP RICE FRIDAY FRIED RICE NO.4 ケチャップライス
2017-04-07 Instructions. Cut the chicken meat into bite size pieces and set aside. Dice the onion and carrots and set aside. Heat the olive oil in a large frying pan and cook the chicken meat. When the chicken meat changes colour and has cooked, add the onion and carrot to the frying pan and cook. Add the cooked rice and ketchup to the frying pan.
From chopstickchronicles.com


CURRY FRIED RICE WITH CHICKEN - COOKING FOR MY SOUL
2022-03-07 Season chicken: Drizzle chicken with 1 tablespoon vegetable oil. Season with chicken bouillon, salt and pepper (about ½ teaspoon Kosher salt and ¼ teaspoon black pepper). Set aside. Heat 1 tablespoon of oil in a wok or skillet over medium-high heat.
From cookingformysoul.com


ONE POT CURRY CHICKEN AND RICE - CREME DE LA CRUMB
2020-06-21 Bring to a boil then reduce to high simmer. Cover and cook for 15 minutes. Uncover, return chicken to the pan (do not stir it in, just arrange it in a single layer on top of the rice so it isn't all heaped in the center of the pan). Cover and cook 10 minutes longer. Uncover, stir in coconut milk and salt to taste.
From lecremedelacrumb.com


CURRY CHICKEN FRIED RICE - AHEAD OF THYME
2020-11-09 First, heat oil in a large wok or skillet. over medium high heat for 2 minutes until the oil starts to sizzle and shimmer. Add onions and garlic, and sauté for 2 minutes until fragrant. (Optional: You can add in 1 or 2 beaten eggs and stir fry until fluffy). Add cubed chicken and mushrooms. Stir fry for another minute to combine.
From aheadofthyme.com


INDIAN CURRY CHICKEN AND RICE RECIPE AND VIDEO - EAT SIMPLE FOOD
2020-03-08 Instructions. Bring a large pot to medium heat and add the oil. When hot add the onions and cook 3-5 minutes or until translucent. Add garlic and ginger and cook 1-2 minutes or until fragrant. Add more oil if the mixture looks dry. Stir in all spices, salt, and 2 tablespoon cilantro and cook ~1-2 minutes.
From eatsimplefood.com


CHICKEN CURRY RICE BOWL - BEST CHICKEN CURRY RECIPE
2022-07-12 Place the red pepper, green pepper, corn, ginger, garlic, yellow curry powder, thai red curry paste, basil, salt and chicken broth in the crock pot on top of the chicken. Add the lid and cook on low for 6 to 8 hours or high 3 to 4 hours. Add the coconut milk to the crock pot for the last 30 minutes of the cook time.
From eatingonadime.com


EASY HEALTHY CURRIED CHICKEN AND RICE - EVERYDAY HEALTHY RECIPES
2017-08-26 How to make curried chicken and rice: step-by-step. 1 .In a mixing bowl combine the coconut milk with the yogurt, salt and all the spices. Stir thoroughly until smooth. 2. Add the chicken pieces into the bowl and coat in the marinade. Cover and refrigerate for at least 2 hours. 3. In a large shallow pan heat up 3 tablespoons of oil, add the ...
From everydayhealthyrecipes.com


THAI RED CURRY CHICKEN FRIED RICE - DRIVE ME HUNGRY
2019-04-22 Instructions. Heat your pan over medium high heat and add the oil. Saute together the red onion, carrots, and garlic for about 1 - 2 minutes. Take care not to burn the garlic. Next add in the Thai red curry paste, chicken, and brown sugar and stir fry for 1 minute. Then add the broccoli and snap peas.
From drivemehungry.com


CROCK POT CHICKEN CURRY WITH RICE RECIPE - THE SPRUCE EATS
2021-07-28 Steps to Make It. Mix all ingredients, except rice, together in the slow cooker. Featured Video. Cover and cook on low from 6 to 8 hours or until chicken is tender. Taste and season with salt and pepper, as needed. Serve over rice or noodles. Recipe Tags: rice. chicken curry with rice.
From thespruceeats.com


CURRIED CHICKEN AND RICE CASSEROLE - A CEDAR SPOON
2014-04-07 Set aside. Preheat a skillet over medium-high heat until hot. Add 2 Tablespoons olive oil and place the chicken in the skillet. Reduce the heat to medium and cook until the meat is no longer pink, turning occasionally and the juices run clear (8-10 minutes). Remove chicken from the skillet and set aside.
From acedarspoon.com


CREAMY CURRY CHICKEN AND RICE RECIPE | PBS FOOD
Directions. In a medium saucepan, bring water, 1 teaspoon of the salt and the saffron to a boil. Add rice and cinnamon stick to pan. Cover, reduce heat, and simmer 20 minutes or until liquid is ...
From pbs.org


CHICKEN WITH KETCHUP RECIPE - THESUPERHEALTHYFOOD
2022-07-15 Place chicken in the roasting pan. Put salt, pepper and garlic powder inside the cavity. Rub some oil under the breast. Mix the ketchup and oil, and brush onto the chicken, On the bottom of the pan add some water, about 1/4 cup, depending on the size of the pan and the chicken you might need less. Place in the oven.
From thesuperhealthyfood.com


CHICKEN AND RICE CASSEROLE - WELL PLATED BY ERIN
2022-04-07 Instructions. Place a rack in the center of your oven and preheat the oven to 350 degrees F. Coat a 9×13 or similar casserole dish with nonstick spray. In a Dutch oven or similar large, sturdy-bottomed pot, heat the olive oil and butter over medium heat. Once the butter melts, add the onion, salt, and pepper.
From wellplated.com


525 EASY AND TASTY KETCHUP CHICKEN RICE RECIPES BY HOME COOKS
Tomato Rice. Water, broth or liquid added should be enough to cook the rice. Adjust liquid depending on the amount of rice • Basmati Rice • tomato Sauce (tomato ketchup) • chicken seasoning powder/salt • butter/ghee + 3 tbsp cooking oil • big yellow onion - finely diced • cinnamons • garlic - smashed. Pinkblanket's Kitchen.
From cookpad.com


22 QUICK AND EASY CHICKEN AND RICE RECIPES - THE SPRUCE EATS
2022-02-08 The boneless chicken breasts are cooked in a butter and wine sauce with a little rosemary and other seasonings and served with sautéed almonds. You can simply increase the liquid and cook the rice right in the pan with the chicken, then dinner is ready in 30 minutes or less. 80 mins. 80 mins.
From thespruceeats.com


ONE POT CHICKEN CURRY & RICE - MY FUSSY EATER | EASY KIDS RECIPES
2020-01-08 Instructions. Heat the oil in a large pan on a medium heat on the hob. Add the onion, garlic and ginger and cook for 2-3 minutes until the onions have softened but haven’t yet started to brown. Add the curry powder, garam masala and turmeric and mix well, cooking for a minute.
From myfussyeater.com


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