Best Easy Curry Rice Recipes

EASY CURRY RICE

Easy Curry Rice image

Simple and nice rice dish.

Provided by nickval2010

Categories Side Dish Rice Side Dish Recipes

Time 20m

Yield 5

Number Of Ingredients 3

Ingredients

2 cups uncooked white rice, rinsed
3 cups water
3 tablespoons mild curry powder

Steps:

Stir the rice, water, and curry powder together in a rice cooker; cook for 1 full cycle or until all the water is absorbed, 15 to 20 minutes.

Nutrition Facts : Calories 282.4 calories, Carbohydrate 61.4 g, Fat 1 g, Fiber 2.2 g, Protein 5.8 g, SaturatedFat 0.2 g, Sodium 9.9 mg, Sugar 0.2 g

EASY CREAMY CURRY CHICKEN AND RICE CASSEROLE

Easy Creamy Curry Chicken and Rice Casserole image

If you love curry then you will enjoy this rice dish! You can increase the curry if desired. Throw in some dark raisins too. Prep time does not include cooking the chicken.

Provided by Kittencalrecipezazz

Categories Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 cup rice (cooked)
1/4 cup oil (can use less, but do not use olive oil)
1 onion, chopped
2 tablespoons minced garlic
3 -4 teaspoons curry powder (can use more)
1 teaspoon salt
1/4 cup flour
2 cups half-and-half cream or 2 cups full-fat milk
2 cups frozen peas
3 -4 carrots, finely chopped
1 red bell pepper, chopped
1 tablespoon fresh lemon juice
3 cups cooked chicken breasts, chopped
black pepper

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.

Nutrition Facts : Calories 791, Fat 36.8, SaturatedFat 12.9, Cholesterol 133, Sodium 813.9, Carbohydrate 70.2, Fiber 6.9, Sugar 8.3, Protein 43.9

EASY CURRY RICE & SHRIMP CASSEROLE

Easy Curry Rice & Shrimp Casserole image

This is just a quick recipe that I whipped up one night when I was really wanting curry rice, shrimp, and yogurt. (I was 9 months pregnant) :D However, this recipe still tastes really good so I kept it and decided to share it. Now, when I first made this, I just grabbed a boxed curry rice kit because at the time I was out of curry and I hadn't felt like making any more. So, that's what I have listed for the recipe. Since then, however, I have made this casserole from scratch several times using my own curry, etc.

Provided by Amis227

Categories Curries

Time 50m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 (7 ounce) box thai kitchen curry yellow rice mix
10 ounces of prepared uncooked shrimp
2 cups plain yogurt
2 cups water
1 tablespoon butter

Steps:

Note: I used a 2.5 quart casserole for this. If you wish to make this from scratch the rice equalivent is 1 cup and curry is 1/4 cup or to taste. When you're cooking rice, always double the amount of uncooked rice to get the amount of water needed. For example, 1 cup of rice needs 2 cups of water.
Preheat the oven to 375. Combine rice, curry, shrimp, butter, and water in the casserole dish. Stir it around a bit and pop it in the oven. Cook for 25 minutes. Stir and then turn the temperature up to 400. Cook for another 20 minutes or until your rice is tender and the shrimp are done. Cooking time depends on the oven. Also, using a lid on your casserole dish may help to reduce cooking time. Remove it from the oven and stir in the yogurt. Serve immediately.

Nutrition Facts : Calories 170.2, Fat 7.6, SaturatedFat 4.6, Cholesterol 161.5, Sodium 237.7, Carbohydrate 5.7, Sugar 5.7, Protein 19.1

EASY RICE COOKER CHICKEN CURRY

Easy Rice Cooker Chicken Curry image

Another one from crenita2 at the yahoo group ricecookerrecipes. I need to share the rice cooker fun with everyone. Enjoy.

Provided by Demandy

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons oil
1 cup chopped onion
1 tablespoon minced garlic
2 tablespoons curry powder
2 cups water
1 (8 ounce) can tomato sauce
1 (8 ounce) package zatarain's jambalaya mix
1 lb boneless skinless chicken breast, cut into 1-inch cubes
1/2 cup golden raisin
3/4 cup plain yogurt
1/3 cup chopped cashews

Steps:

Hit Cook and place oil in pan then Add onion and garlic; cook and stir 5 minutes or until onion is tender. Add curry powder; cook and stir 2 minutes.
Add water, tomato sauce, Jambalaya Mix chicken and raisins mix well.
Close Lid and hit COOK after cooker switched over to Warm turn off the Rice cooker and stir in yogurt. Let stand 5 minutes. Sprinkle with cashews.

Nutrition Facts : Calories 380.8, Fat 17.2, SaturatedFat 3.7, Cholesterol 78.6, Sodium 534.5, Carbohydrate 29.6, Fiber 3.7, Sugar 17.7, Protein 29.8

EASY KATSU CHICKEN CURRY WITH RICE

Easy Katsu Chicken Curry with Rice image

A great tasting curry using only three ingredients, and all under a tenner! Also kid-friendly.

Provided by Lisa Moore

Time 20m

Yield Serves 2

Number Of Ingredients 0

Ingredients

Steps:

Preheat oven to Gas Mark 5 or equivalent. Place katsu chicken pieces on a baking tray and put in the oven for 15 - 20 minutes or until golden brown.
Cook the rice in a saucepan and bring to the boil. Simmer for 15 minutes until rice is soft. Alternatively, alter simmering time according to taste.
Place curry sauce in a microwaveable bowl. (At this stage, you may choose to sieve out the vegetables if you have finicky eaters.) Heat on full power for 60 seconds.
Place cooked katsu pieces into the sauce. Stir lightly for a light coating, or more vigorously for a generous coating.
Drain rice once cooked and rinse with boiling hot water. Shake off excess moisture. Serve rice and katsu chicken immediately with salad or vegetables of your choice.