Curried Chicken And Rice Recipes

CURRIED CHICKEN WITH COCONUT RICE

Steps:

• Preheat oven to 350 degrees, with rack in lower third. Toss chicken with curry powder, cayenne, and 1/2 teaspoon salt. In a large Dutch oven or other heavy pot, heat 2 teaspoons oil over high. In batches, cook chicken until browned on all sides, about 12 minutes total. Transfer to a large plate.
• Reduce heat to medium and add 1 teaspoon each salt and oil, garlic, ginger, and onion. Cook, stirring and scraping up browned bits with a wooden spoon, until onion is translucent, 6 minutes. Stir in tomato paste and cook 1 minute. Add rice, coconut milk, and 2 cups water; stir to combine and bring to a boil. Arrange chicken in pot, skin side up, cover, and transfer to oven. Bake until chicken is cooked through and liquid is absorbed, about 20 minutes. Sprinkle with cilantro and serve.

CURRY CHICKEN AND RICE

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).

CURRIED CHICKEN AND RICE

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.

CURRIED CHICKEN WITH RICE

Steps:

• THE RICE: Dump ingredients into a microwave-safe casserole dish; zap in the microwave until fluffy; keep covered; set aside.
• THE CHICKEN: Melt butter in large HOT frying pan, add chicken and brown on all sides; remove pieces as it browns (keep warm).
• THE SAUCE: To butter in pan, add onion pieces, cook & stir until soft and beginning to brown.
• Mix in garlic and curry powder, stirring for one minute; quickly add ginger & tomato paste, pour in HALF of the broth, stirring up the fond, then the remainder of the broth.
• Return chicken to pan, spooning some of the sauce over each piece; cover & reduce heat.
• Simmer chicken until tender (about 30-40 minutes).
• Mix cornstarch & water.
• Pile half of chicken on the other pieces to clear a space in the pan; stir cornstarch-water into cleared spot and cook until thickened.
• Salt to taste, then return chicken to pan and coat on all sides with that rich-looking sauce.
• Serve with rice and use sauce for gravy.

CURRY CHICKEN AND RICE

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.

ONE-PAN CHICKEN RICE CURRY

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.

CURRIED CHICKEN AND RICE SOUP

Steps:

• Melt butter in a Dutch oven over medium heat. Add onion, carrots, and celery; saute until tender, about 5 minutes. Add mushrooms and garlic; stir to combine. Cover and cook for 5 minutes.
• Add rice, curry powder, and cayenne; cook and stir for 1 minute. Add chicken stock; bring to a boil.
• Reduce heat to medium-low, cover, and simmer for 10 minutes. Add chicken and return to a simmer. Reduce heat to low, cover, and simmer until rice is tender, 10 to 15 minutes more.

CURRIED CHICKEN AND BROWN RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a skillet, stir together water, stewed tomatoes, brown rice, raisins, lemon juice, curry powder, bouillon, ground cinnamon, salt, garlic, and bay leaf. Bring to a boil; then stir in chicken. Transfer mixture to a casserole dish.
• Cover, and bake in the preheated oven 45 minutes, stirring occasionally, until rice is tender and chicken juices run clear.

JAMAICAN CURRY CHICKEN

Steps:

• Sprinkle the chicken with salt. Set aside.
• In a Dutch oven or similar deep, sturdy pot, heat the oil over medium. Once it is hot, add the onions, and cook, stirring occasionally, until the onions begin to soften and turn translucent, 5 to 8 minutes.
• Stir in the red bell pepper, jalapeños, garlic, and ginger. Cook, stirring often, for 2 minutes.
• Add curry powder, turmeric, allspice, and cayenne. Cooking, stirring constantly, until spices turn deep gold and become ultra fragrant, about 1 minute.
• Add the chicken and sauté for 5 minutes, stirring often. It should look golden on the outside but does not need to be completely cooked through.
• Add the potatoes. Cook, stirring often, for 3 minutes.
• Add the coconut milk, Worcestershire, vinegar, and hot sauce. Stir to combine. Bring to a simmer. Continue to simmer, reducing the heat to low as needed, until the chicken is tender and cooked through, the potatoes are tender, and sauce has slightly reduced, 15 to 20 minutes. Stir every few minutes to keep the sauce from sticking.
• Taste and season with additional salt or hot sauce as desired. Serve hot over rice, with a big sprinkle of cilantro.

CURRIED CHICKEN AND RICE SALAD

Steps:

• In a large bowl, combine the rice, chicken, celery, green onions, bell peppers, sour cream, mayonnaise, chutney, curry and salt. Mix well, cover and refrigerate until chilled. Sprinkle with pine nuts before serving.

ONE-POT CHICKEN & CURRY RICE

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.

CURRIED CHICKEN WITH RICE

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.

CREAMY CURRIED CHICKEN-AND-RICE CASSEROLE

Steps:

• Cook rice as directed on package. Preheat oven to 400°F. Over medium-high heat, sauté onion, curry, and salt in oil for 3 minutes. Stir in flour. Whisk in milk 1/4 cup at a time. Bring liquid to a boil and immediately reduce the heat and continue cooking, whisking frequently for another 6 minutes or until the sauce thickens. Combine sauce, cooked rice, peas, carrots, red pepper, lemon juice, chicken, and cilantro. Coat an 8" x 8" baking dish with cooking spray; transfer mixture to baking dish. Cover with foil and bake 20 minutes. Remove foil and bake 10 minutes longer.

CURRIED CHICKEN AND RICE SOUP

Steps:

• Combine the chicken, carrots, bay leaf and a pinch of salt in a medium saucepan. Add 3 cups broth and bring to a boil; immediately reduce the heat to low, cover and cook until the chicken is just firm, about 20 minutes.
• Meanwhile, heat the butter in another saucepan over medium-low heat. Add the onion, sugar and 1 teaspoon salt; cook until the onion is soft, 5 minutes. Add the curry powder and cook for 1 minute. Add the rice and the remaining 3 cups broth. Increase the heat to medium, cover and simmer until the rice falls apart, 15 to 20 minutes.
• Remove the chicken from its broth; discard the skin and shred the meat into pieces. Return the shredded chicken to the same broth.
• Puree the rice mixture with an immersion blender until smooth (or use a regular blender, then return to the pan). Pour in the shredded chicken and broth, stirring gently to combine; bring to a simmer. Toss in the chopped herbs and serve the soup with lemon wedges.
• Photography by Antonis Achilleos