Best Curry Chicken And Rice Recipes

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).

SUPER SIMPLE, SUPER QUICK CHICKEN CURRY AND RICE

Steps:

• Dissolve chicken base in hot water (skip this step if using stock).
• Pour dissolved base/stock in 2" deep pan.
• Add chicken to pan and place on medium-high heat.
• Add remaining ingredients EXCEPT rice.
• Cook chicken uncovered, stirring often to coat with spices.
• Remove chicken from heat and cover to keep warm. You will use the liquid from the pan in the next step.
• Add rice to separate pan and prepare as directed, BUT instead of using water to cook, add the drippings from the chicken pan. I usually get about 1/2 cup of drippings and then top that off with the water necessary to cook the rice. The rice I use needs 1 1/3 cup of water for 1/2 cup uncooked rice. This will yield 2 cups of cooked rice.
• When rice is finished cooking, spoon rice back into chicken pan and place on medium-high heat for 3 minutes, stirring frequently.

SPICY RED CURRY CHICKEN AND RICE

Steps:

• In a small bowl, whisk the coconut milk with the curry paste and fish sauce until combined. Heat a large skillet until very hot. Add 2 tablespoons of the vegetable oil and heat until just smoking. Season the chicken with salt and pepper and add it to the skillet in a single layer. Cook over high heat, turning once, until the chicken is browned but not cooked through, 4 to 5 minutes. Transfer the chicken to a plate and pour off the fat in the skillet. Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the shiitake caps and stir-fry over high heat until lightly browned, about 5 minutes. Stir in the ginger and garlic, stir-fry for 1 minute. Add the chicken, red curry mixture and the water and bring to a boil. Reduce heat and simmer for 2 to 3 minutes or until the chicken is cooked through. Transfer the chicken and curry sauce to a serving bowl and garnish with peanuts and cilantro. Serve immediately with rice and lime wedges.

ONE-PAN COCONUT CURRY RICE WITH CHICKEN AND VEGETABLES

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

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-POT JAPANESE CURRY CHICKEN AND RICE

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.

EASY CREAMY CURRY CHICKEN AND RICE CASSEROLE

Steps:

• Set oven to 375 degrees.
• Grease an 8 x 8-inch baking dish.
• In a frypan, saute the onion, garlic, salt and curry for about 4 minutes.
• Whisk in flour.
• Add in half and half (1/4-cup at a time) bring to a boil then reduce the heat immediately, and continue cooking whisking frequently for about another 5 minutes, or until sauce thickens.
• In a bowl combine cooked rice, peas, carrots, red bell pepper, lemon juice and cooked chicken, and add in to the sauce in the frypan; toss to combine.
• Season with black pepper to taste.
• Transfer the mixture to prepared baking dish.
• Cover with foil and bake for about 20 minutes.
• Remove foil and bake for another 10 minutes longer.

CARIBBEAN CHICKEN CURRY WITH RICE AND PEAS

Steps:

• Heat the oil in a medium size saucepan over a medium heat and add the onion, garlic and chilli. Cook for 3 - 4 minutes
• Add the chicken and cook for 5 mins, or until sealed and lightly browned.
• Add the curry paste and cook for 1 min, add 3/4 of the coconut milk and simmer over a moderate heat for 20 minutes
• Stir in the mango and cilantro, and simmer for a further 5 minutes
• While the curry is cooking, prepare the rice and peas. Cook the rice as per pack instructions. Then, 5 mins before the end of cooking, add the coconut milk and red kidney beans.
• Drain and pile the rice onto individual plates, garnished with the scallions and top with the Caribbean chicken curry.

CHICKEN IN PEANUT CURRY WITH SAFFRON RICE AND SNOW PEAS

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.

SESAME RED CURRY CHICKEN WITH BOK CHOY AND SWEET COCONUT RICE

Steps:

• Arrange bok choy and red pepper in bottom of slow cooker. Season 4 chicken breast halves all over with salt and black pepper and place on top of bok choy.
• In a small bowl, whisk together broth, sake, sesame oil, ginger, and curry paste. Pour mixture over chicken. Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours.
• In a small skillet toast flaked coconut on low heat until lightly toasted, about 5 to 8 minutes. To a medium saucepan, add rice and coconut milk and set pan over medium-high heat, bring to a simmer for 5 minutes. Remove from heat and let stand 5 minutes. Stir in toasted coconut. Set aside 1 1/2 cups for another recipe.
• Spoon rice onto a serving platter. Top with chicken, bok choy, bell peppers and sauce from slow cooker. Garnish with cilantro.

CURRY CHICKEN AND RICE SOUP

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.

CURRY CHICKEN WITH COCONUT PEAS AND RICE

Steps:

• For the chicken: Drizzle the chicken breasts with some olive oil in a large bowl. Mix the curry powder, onion powder and cayenne together in a small bowl. Rub the chicken breasts with the seasoning mixture. Add the minced garlic to the chicken, mixing so the garlic is distributed throughout the chicken. Marinate the chicken, spices and garlic together for 30 minutes.
• Heat a large Dutch oven over medium-high heat and add 1/4 cup olive oil. Sprinkle the chicken with kosher salt and sear it, in batches, until golden brown on each side. Remove the chicken to a plate. Add the sliced onions and diced potatoes and saute until the onions turn translucent, about 5 minutes. Then add the chicken back in along with the chicken stock. Bring to a boil and lower to a simmer. Cover and simmer until the chicken is cooked through, 45 minutes to an hour.
• For the rice: Melt the butter in a medium saucepan over medium-high heat. Then add the rice, coconut milk, granulated garlic, onion powder, thyme, bay leaves and 2 cups water. Cook, uncovered, until the rice begins to peek through and begins to absorb the moisture. Then, stir in the chickpeas. Reduce to a simmer, cover and cook until the rice is tender, about 15 minutes. Season with salt.
• Serve the chicken curry over the coconut peas and rice.

THAI CURRY CHICKEN AND RICE

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.

GREEN CABBAGE, PEAS AND CHICKEN CURRY ON BROWN BASMATI RICE

Steps:

• For brown rice: Follow the directions on the bag for either the brown Basmati rice or the long grain brown rice. Normally, it's 1 cup brown rice to 2 cups water, but I always use 21/2 cups water and keep the pot covered for 5 minutes after turning off the burner. Don't forget to add some salt to the rice. As for tomatoes, they're drying up by this time of year. You can use the equivalent of 1 cup chopped, canned tomatoes if you can't find any fresh, juicy tomatoes. Wash and chop the cabbage and set aside. Heat oil for 30 seconds on medium-high heat in a large, heavy-bottomed, shallow pan. Gently stir in tomatoes, turmeric, cumin, salt and any of the optional spices you choose to add. Saute for 3 to 4 minutes. When the oil separates from the tomatoes, you will know that the spices are cooked. Add the chicken strips and onion and stir well. Reduce heat to medium, cover and cook for about 5 minutes, depending on the size of your strips. When they are just about cooked through, uncover and add the cabbage. Stir well and sauté for 3 to 4 minutes. It's best to taste the cabbage at this stage, because the heat on stoves varies. If it's just slightly crunchy, then add the thawed peas and stir well. If not, cook for a few more minutes before stirring in the peas. Turn off heat.

JASMINE RICE AND RED CURRY CHICKEN WONTON BOWLS

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.

SESAME RED CURRY CHICKEN WITH BOK CHOY AND SWEET COCONUT RICE

Steps:

• Directions Arrange bok choy and red pepper in bottom of slow cooker. Season 4 chicken breast halves all over with salt and black pepper and place on top of bok choy. In a small bowl, whisk together broth, sake, sesame oil, ginger, and curry paste. Pour mixture over chicken. Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours. In a small skillet toast flaked coconut on low heat until lightly toasted, about 5 to 8 minutes. To a medium saucepan, add rice and coconut milk and set pan over medium-high heat, bring to a simmer for 5 minutes. Remove from heat and let stand 5 minutes. Stir in toasted coconut. Set aside 1 1/2 cups for another recipe. Spoon rice onto a serving platter. Top with chicken, bok choy, bell peppers and sauce from slow cooker. Garnish with cilantro.

SLOW-COOKER CURRY CHICKEN AND RICE BURRITO FILLING

Steps:

• Put the frozen chicken breasts in a large slow cooker.
• Mix together the soup, milk and spices and pour over the chicken.
• Cook on low for 6 hours or until chicken is tender.
• Shred chicken and add it back to the sauce in the slow cooker. Add the black beans with their liquid and stir to combine.
• Cook on low for another hour to heat the beans.
• In the meantime, bring the water to a boil in a medium saucepot. Add the rice and turn off the heat but leave the pot on the burner. Put a tight fitting lid on the pan and let it sit for 10 minutes or until the rice has absorbed all the liquid.
• Add the cooked rice and the lime juice to the slow cooker and mix well.
• Cook on high for 30 minutes to allow the rice to absorb all the excess liquid in the slow cooker.
• Serve in warmed tortillas as a burrito filling or eat plain!

CURRY KETCHUP CHICKEN AND RICE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a large casserole dish with cooking spray.
• Mix curry ketchup, 3 tablespoons water, onion flakes, flavor enhancer, mustard, and bouillon in a small bowl.
• Combine 6 cups water and rice in the prepared casserole dish. Spread chicken over the rice, then spread ketchup sauce evenly over all pieces of chicken.
• Cook in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 1 1/2 hours minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CURRY CHICKEN AND RICE CASSEROLE

Steps:

• Put chicken in large pot of water and bring to a boil. While chicken is cooking, add rice to a pot with 3 cups boiling salted water. Cook rice 15 to 20 minutes or until liquid is absorbed. When chicken is done, about 20 to 30 minutes, drain and pull into bite sized pieces.
• Preheat oven to 350 degrees F. Spray 13 x 9-inch glass casserole dish with cooking spray. Spread cooked rice in bottom and place chicken on top evenly.
• In bowl combine soup, mayo, lemon juice, and curry powder and mix well. Spread mixture evenly on top of chicken and rice. Sprinkle with cheese. Mix bread crumbs and melted butter, sprinkle over top.
• Bake for 30 minutes until golden brown and bubbly on top.