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Category
Main Dishes
Title

Curried chicken and rice

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chickencurry
Serves
Serves:
6
Serving Size
Serving Size:
1/6 of prepared recipe
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Ingredients

Ingredients

2 cups brown rice
3 cups water
1 tablespoon olive oil
1 onion, chopped
1/2 teaspoon salt
1 tablespoon curry powder
1 pound chicken breasts, cut into 1 inch pieces
1/2 package (8 ounces) frozen peas
1 bunch fresh parsley
 

Directions

Directions

  1. Place rice in a small pot that has a lid and heat on medium high heat, stirring until it smells like popcorn.
  2. Add water. Bring to a boil. Cover and turn to medium low. Cook covered undisturbed for 45 minutes.
  3. Meanwhile, heat olive oil in a frying pan. Add chopped onion, salt, and curry powder. When onions are transparent, add chopped chicken. Sauté until chicken is cooked through. 
  4. Add frozen peas. Cook 2 minutes more. Add cooked rice and mix well. Add chopped parsley and mix in. 
     
Tips and Variations
Tips and Variations
  • Serve with a side garden salad or sliced tomatoes.
  • You can use leftover rice to prepare this meal quickly.
  • Use shrimp or sliced round steak instead of chicken. For a vegetarian version, use chickpeas instead of chicken.
  • Add other veggies that you have on hand such as chopped peppers, corn, chopped carrots, or chopped celery with the onions and brown them together.
  • Garnish with cilantro.
     
Nutritional Info

Nutritional Info

Serves 6
Amount per serving
Calories
442
Total Fat
10.1 g
Saturated Fat
2.4 g
Cholesterol
64 mg
Sodium
279 mg
Total Carbohydrates
56.7 g
Dietary Fiber
4.9 g
Total Sugar
3.3 g
Dietary Fiber
29.7 g
Comment
chickencurry
Curried chicken and rice
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Time to make
Time to make:
15 minutes preparation; 45 minutes cook time
Recipe Credit
Recipe Credit:
University of Minnesota Extension Center for Family Development staff
Category
Category:
Main Dishes
Special Criteria
Special Criteria:
Whole Grains
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