Curried chicken and rice

A bowl of chicken in an orange curry sauce
Recipe credit

Elizabeth Quillo

About this recipe

Serving size
1/6 of prepared recipe
Time to make
15 minutes preparation; 45 minutes cook time
Special criteria


  • 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


  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

  • 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

Total fat
10.1 g
Saturated fat
2.4 g
64 mg
279 mg
Total carbohydrates
56.7 mg
Dietary fiber
4.9 g
29.7 g
Total sugar
3.3 g