FOODILY. Discover amazing recipes. Follow amazing cooks. Sign up free

Baked Curried Chicken And Rice

1 fave
Nutrition per serving    (USDA % daily values)
CAL
556
FAT
93%
CHOL
69%
SOD
17%

Comments

Add a comment

Ingredients for 5 servings

1 cup water

1 8-ounce can stewed tomatoes

3/4 cup quick-cooking brown rice

1/4 cup snipped dried apricots

1/4 cup raisins

1 tablespoon lemon juice

2 teaspoons curry powder

1 teaspoon instant chicken bouillon granules

1/2 teaspoon cinnamon

1/4 teaspoon salt

2 cloves garlic, minced

1 bay leaf

3/4 pound boneless chicken or turkey, cut into 1-inch pieces

Preparation

1.

In a medium saucepan stir together water, undrained tomatoes, rice, apricots, raisins, lemon juice, curry powder, bouillon granules, cinnamon, salt, garlic, and bay leaf

2.

Heat to boiling

3.

Stir in chicken or turkey. Pour the hot chicken mixture into a 1-1/2-quart casserole

4.

Bake, covered, in a 350 degree F

5.

oven about 45 minutes or until rice is tender and chicken is no longer pink, stirring occasionally.

View instructions at
PersonalRecipe

You might also like

Slow-Cooker Curried Chicken With Ginger And Yogurt
Real Simple
Tomato Chickpea Curry With Chicken Recipe
Food Republic
Red Curry Chicken Skewers
Real Simple
Almond Curry Chicken
Whole Living
Curry Chicken With Cilantro Lime Sauce
Whole Living
Curried Chicken & Cashew Rice
BBC Good Food
Tamarind Curry Chicken With Vegetables
Williams-Sonoma
Ruth’s Curry Chicken Salad
The Naptime Chef
Curried Chicken Kabobs With Coconut Rice
Whole Foods Market
Thai Green Curry Chicken Noodle Soup
The Dr. Oz Show