Curry Rice

CURRIED RICE



Curried Rice image

I've been cooking this simple rice dish for more than 40 years. The pleasant curry flavor is especially nice with roasted chicken, turkey or duck, making it the perfect addition to a holiday spread.-Bess Placha, Chicago, Illinois

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 7 servings.

Number Of Ingredients: 7

1-1/2 cups uncooked long grain rice
1 medium onion, chopped
3 tablespoons butter
3 cups chicken broth
3/4 teaspoon each dried basil, marjoram, thyme and sage
1/2 teaspoon salt
1/2 teaspoon curry powder
Calories 204 calories
Fat5g fat (3g saturated fat)
Cholesterol15mg cholesterol
Sodium626mg sodium
Carbohydrate34g carbohydrate (2g sugars
Fiber1g fiber)
Protein4g protein.

Steps:

  • In a large saucepan, saute rice and onion in butter for 5 minutes. Stir in broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 18-22 minutes or until rice is tender.


EASY CURRY RICE



Easy Curry Rice image

Simple and nice rice dish.

Recipe From allrecipes.com

Provided by nickval2010

Categories     Side Dish     Rice Side Dish Recipes

Time 20m

Yield 5

Number Of Ingredients: 3

2 cups uncooked white rice, rinsed
3 cups water
3 tablespoons mild curry powder
Calories282.4 calories
Carbohydrate61.4 g
Fat1 g
Fiber2.2 g
Protein5.8 g
SaturatedFat0.2 g
Sodium9.9 mg
Sugar0.2 g

Steps:

  • Stir the rice, water, and curry powder together in a rice cooker; cook for 1 full cycle or until all the water is absorbed, 15 to 20 minutes.


CURRIED RICE



Curried Rice image

An easy Curried Rice recipe

Recipe From epicurious.com

Categories     Rice     Side     Steam     Vegetarian     Curry     Spring     Gourmet     Sugar Conscious     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients: 7

1 medium onion, finely chopped
3 garlic cloves, finely chopped
3 tablespoons olive oil
4 teaspoons curry powder
2 cups long-grain white rice
3 1/4 cups water
2 teaspoons salt

Steps:

  • Cook onion and garlic in oil in a 3- to 4-quart heavy saucepan over moderately low heat, stirring, until softened. Add curry powder and rice and cook, stirring, 1 minute. Add water and salt and boil, uncovered, without stirring, until surface of rice is covered with steam holes and grains on top appear dry, about 8 minutes.
  • Reduce heat to as low as possible, then cover pan with a tight-fitting lid and cook 15 minutes more.
  • Remove pan from heat and let rice stand, covered, 5 minutes, then fluff with a fork.


CURRY RICE



Curry Rice image

This is a stable at our house and the rice compliments a wide range of meat and chicken recipes. The curry mellows and the rice is not spicy at all.

Recipe From food.com

Provided by Deantini

Categories     Rice

Time 27m

Yield 4 serving(s)

Number Of Ingredients: 6

2 tablespoons onions, finely choped
1 -2 teaspoon curry
1 teaspoon oil
1 cup parboiled rice
2 cups chicken broth
1/2 teaspoon salt

Steps:

  • Heat small sauce pan and add oil over medium/hot heat. Cook onions until soft; add curry and and rice and saute for 1-2 minute.
  • Add salt and broth and let come to a boil over high heat, as soon as it boils turn heat all the way down and cover for approx 20 min, until done. Keep the lid on and try to avoid to peek too many times.
  • remove from heat and let sit of 5-10 minute.


COCONUT CURRY RICE



Coconut Curry Rice image

I couldn't find a recipe with both coconut milk and curry - so I came up with this. It works for our family and I hope you like it, too.

Recipe From food.com

Provided by DebS 2

Categories     White Rice

Time 25m

Yield 4 serving(s)

Number Of Ingredients: 7

1 cup basmati rice or 1 cup jasmine rice
1 (14 ounce) can coconut milk
1/4 cup water
1/2 teaspoon salt
1/2 teaspoon sugar
2 teaspoons fresh ginger, grated
1/2 teaspoon curry powder
Calories544.6
Fat18.3
SaturatedFat16.3
Sodium331.9
Carbohydrate91.7
Fiber1.9
Sugar54.3
Protein4.9

Steps:

  • Combine all ingredients in a saucepan.
  • Bring to a boil.
  • Cover and reduce heat to low.
  • Cook about 15 minutes.
  • Stir and fluff rice.
  • Let stand 5 minutes.


CURRY FRIED RICE



Curry Fried Rice image

Recipe From foodnetwork.com

Provided by Food Network Kitchen

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients: 7

1 1/2 tablespoons vegetable oil
1 large egg, beaten
6 scallions, roughly chopped
2 teaspoons curry powder
Kosher salt and freshly ground black pepper
4 cups cooked rice
Sesame oil, for drizzling

Steps:

  • Heat the oil in a large nonstick skillet over high heat. Add the beaten egg and swirl the pan; let set, then transfer to a plate. Add the scallions to the pan along with the curry powder and pepper to taste; stir-fry 2 minutes. Stir in the cooked rice; spread in an even layer and cook 3 minutes. Add the egg, and salt to taste; stir to break up the egg. Drizzle with the sesame oil.


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.

Recipe From allrecipes.com

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
Calories642.1 calories
Carbohydrate50.1 g
Cholesterol134.2 mg
Fat36 g
Fiber3.8 g
Protein30 g
SaturatedFat18.6 g
Sodium1568.6 mg
Sugar5.5 g

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).


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

Recipe From tasteofhome.com

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
Calories 300 calories
Fat9g fat (4g saturated fat)
Cholesterol78mg cholesterol
Sodium658mg sodium
Carbohydrate27g carbohydrate (2g sugars
Fiber2g fiber)
Protein27g protein. Diabetic Exchanges

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.




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