Best 8 Curry Chicken And Rice Recipes
**Curry Chicken & Rice: A Flavorful and Comforting Dish**
Embark on a culinary journey to savor the tantalizing flavors of Curry Chicken & Rice, a classic dish that delights taste buds worldwide. This delectable meal combines tender chicken, aromatic spices, creamy coconut milk, and fluffy rice, creating a symphony of flavors that will transport you to a tropical paradise. Discover the secrets behind this beloved dish through a collection of carefully curated recipes that cater to diverse preferences and dietary needs. Whether you crave a traditional rendition, a spicy variation, or a vegetarian alternative, this comprehensive guide has something for every palate. Get ready to indulge in a flavorful experience that nourishes both body and soul.
CURRY CHICKEN AND RICE
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
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
ONE-PAN COCONUT CURRY RICE WITH CHICKEN AND VEGETABLES
Baking rice is a fail-safe way to a fluffy bowl of grains - and a quick route to a fragrant, hearty dinner. Red curry paste, coconut milk and peanut butter spice the chicken, rice and vegetables in this hands-off, one-pot recipe. Chunky peanut butter adds nuttiness, crunch and creaminess all at once. Feel free to swap out the carrots and broccoli for vegetables with similar cooking times, like sweet potato or snap peas. Drizzle your red curry rice with lime-spiked coconut milk for brightness just before digging in.
Provided by Ali Slagle
Categories dinner, weekday, grains and rice, poultry, vegetables, main course
Time 1h
Yield 4 servings
Number Of Ingredients 12
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.
CURRY CHICKEN AND RICE
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
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.
ONE-POT JAPANESE CURRY CHICKEN AND RICE
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
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.
CHICKEN IN PEANUT CURRY WITH SAFFRON RICE AND SNOW PEAS
Absolutely delicious recipes adapted from Williams-Sonoma Chicken cookbook. This curry is fairly mild. If you prefer more heat and spice, add more curry powder or some red pepper.
Provided by Super San Mateo Che
Categories Medium Grain Rice
Time 1h
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a large stockpot or Dutch oven, heat 2 tablespoons of the oil and cook all sides of the chicken pieces until lightly browned. Remove chicken from pot and season with salt and pepper.
- Add 1 tablespoon of oil. Add carrots and celery and cook until softened.
- Add shallots, ginger and garlic and cook until shallots soften.
- Add curry powder, stir for 15 seconds and pour in the stock.
- Return chicken to the pot. Add water to barely cover the chicken. Heat to a boil and then reduce heat and simmer uncovered until chicken is fully cooked (no pink). Internal chicken should be approximately 170°F.
- Prepare rice according to package instructions. Half way through rice preparation, add the saffron.
- Stir in peanut butter. Whisk coconut milk and cornstarch in a separate bowl. Add to pot and bring to a simmer.
- In a sauté pan, heat the remaining tablespoon of oil. Add snow peas and toss for one minute. Add 2 tablespoons of water and cook until crispy.
- To serve, place chicken on top of rice and spoon with sauce. Place snow peas on top and garnish with the peanuts.
CURRY CHICKEN AND RICE SOUP
This is one of my favourite recipes. It has such a wonderfully complex mix of flavours. Worth the effort! Enjoy!
Provided by sprinkledpink
Categories Chicken
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Cook chicken, onion, celery, and apple in melted butter in a large saucepan or dutch oven until lightly browned.
- Stir in flour and curry powder. Gradually add chicken broth, stirring constantly.
- Stir in remaining ingredients. cook, covered, over low heat until chicken is tender.
- Remove and reserve chicken. Strain soup, discarding cloves.
- Puree vegetables in an electric blender or food processor. Return soup and vegetable puree to saucepan. Mix in chicken and heat to serving temperature.
- Mix in hot cooked rice and serve.
JASMINE RICE AND RED CURRY CHICKEN WONTON BOWLS
Experience the cuisine of Thailand right in your own home with a wonton bowl full of UNCLE BEN'S® Jasmine rice smothered in a spicy red curry sauce with chicken and vegetables.
Provided by Uncle Ben's
Categories Trusted Brands: Recipes and Tips UNCLE BEN'S®
Time 10m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place each wonton/egg roll wrapper in a small non-stick tortilla bowl maker. Bake for 8 minutes. Allow to cool and remove from bowl maker.
- Prepare rice according to package directions.
- Bring coconut milk to a simmer in a large skillet over medium heat . Stir in curry paste and brown sugar until well blended; bring to a boil. Reduce heat to low and simmer 5 minutes. Stir in chicken and vegetables. Cook until chicken is warm and vegetables are tender crisp, about 5 minutes.
- Evenly spoon jasmine rice into the wonton bowls. Top with red curry mixture and serve.
Nutrition Facts : Calories 409.7 calories, Carbohydrate 41.6 g, Cholesterol 61.4 mg, Fat 16.3 g, Fiber 3 g, Protein 25.1 g, SaturatedFat 12.2 g, Sodium 696.9 mg, Sugar 4.1 g
THAI CURRY CHICKEN AND RICE
Chunks of chicken breast and sliced onions are sauteed in flavorful Thai green curry paste, then cooked in a creamy sauce made with cream cheese and sliced red and green bell peppers. Serve over hot cooked rice.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in large nonstick skillet on medium heat. Stir in curry paste until well blended. Add chicken and onions; cook and stir 6 to 8 min. or until chicken is done (165 degrees F). Stir in red and green peppers; cook 4 to 5 min. or until crisp-tender.
- Add cream cheese, milk and white pepper; cook until cream cheese is melted and evenly coats chicken and vegetables, stirring frequently.
- Serve over rice.
Nutrition Facts : Calories 621 calories, Carbohydrate 86.7 g, Cholesterol 91.4 mg, Fat 19.4 g, Fiber 2.1 g, Protein 35.2 g, SaturatedFat 6.1 g, Sodium 316.3 mg, Sugar 3.2 g
Tips:
- Select the right chicken: Use boneless and skinless chicken breasts or thighs. Cut them into bite-sized pieces for even cooking.
- Marinate the chicken: Marinating the chicken in a mixture of yogurt, spices, and herbs enhances its flavor and tenderness. Allow it to marinate for at least 30 minutes, or up to overnight.
- Use a heavy-bottomed pot: A heavy-bottomed pot or Dutch oven ensures even heat distribution and prevents the curry from sticking or burning.
- Sauté the aromatics: Sautéing onions, garlic, and ginger in a little oil until fragrant releases their flavors and forms the base of the curry.
- Add spices and tomatoes: Add a blend of curry powder, cumin, coriander, and turmeric to the sautéed aromatics. Stir to coat them and release their aroma. Then, add chopped tomatoes for a tangy and savory flavor.
- Simmer the curry: Bring the curry to a boil, then reduce the heat and simmer for about 20-25 minutes, or until the chicken is cooked through and the sauce has thickened.
- Add rice: Prepare the rice according to the package instructions. Once the curry is ready, stir in the cooked rice and mix well.
- Garnish and serve: Serve the curry with fresh cilantro, chopped onions, and a squeeze of lemon juice. Accompany it with yogurt or raita for a cooling touch.
Conclusion:
This curry chicken and rice recipe offers a delicious and easy-to-follow guide to preparing a flavorful and satisfying meal. With its aromatic spices, tender chicken, and fluffy rice, this dish is sure to become a favorite in your household. Remember to select high-quality ingredients, marinate the chicken, and simmer the curry for the best results. Experiment with different spice combinations to create your unique flavor profile. Whether you're a beginner or an experienced home cook, this recipe provides a great starting point for exploring the vibrant world of Indian cuisine.
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