Curried Chicken Breasts With Basmati Rice Food

CURRIED CHICKEN WITH RICE

Curried Chicken with Rice image

This is an excellent dish served over a bed of rice. A great company dish. Beautiful presentation. Serve over a bed of hot cooked rice (preferably basmati) if desired.

Provided by Velva Knapp

Categories World Cuisine Recipes Asian Indian

Yield 4

Number Of Ingredients 8

Ingredients

2 ½ pounds cut up chicken pieces
3 tablespoons olive oil
3 tablespoons curry powder
1 (12 ounce) jar chutney
1 red bell pepper, thinly sliced
1 lime, cut into wedges
⅛ cup chopped green onion for topping
¼ cup chopped peanuts

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.

Nutrition Facts : Calories 912.9 calories, Carbohydrate 41.7 g, Cholesterol 212.8 mg, Fat 58.6 g, Fiber 5.3 g, Protein 57.1 g, SaturatedFat 14.4 g, Sodium 220.2 mg, Sugar 31.4 g

CHICKEN WITH CURRY SAUCE

Chicken with Curry Sauce image

A mild curry sauce complements the tender chicken and sweet apples in this speedy microwave main dish. "This rapid recipe is perfect for the working gal. I like to serve it over aromatic basmati rice, says Janet Boulger of Botwood, Newfoundland.

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

2 tablespoons butter
2 to 3 teaspoons curry powder
1 medium onion, finely chopped
2 cups finely chopped peeled apple
1 can (10-3/4 ounces) reduced-fat reduced sodium cream of mushroom soup, undiluted
1/2 cup fat-free milk
1-1/2 pounds boneless skinless chicken breasts, cubed
1 can (4 ounces) mushroom stems and pieces, drained
1 cup frozen peas
1/8 teaspoon paprika
Hot cooked noodles or rice, optional

Steps:

Place butter in a 2-1/2-qt. microwave-safe dish. Cover and microwave on high for 40-50 seconds or until melted. Stir in curry powder. Add onion and apple; stir until coated. Cover and microwave on high for 2-3 minutes or until crisp-tender, stirring once., Stir in the soup, milk, chicken and mushrooms; cover and microwave on high for 9-10 minutes or until chicken is no longer pink, stirring twice. Add peas; sprinkle with paprika. Cover and cook 3-4 minutes longer or until peas are tender. Serve over noodles if desired.

Nutrition Facts : Calories 257 calories, Fat 8g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 399mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 3g fiber), Protein 29g protein. Diabetic Exchanges

CURRIED AND HERBED BASMATI RICE

Curried and Herbed Basmati Rice image

Basmati rice, alone, is a wonderfully fragrant and fluffy rice. This is my own concoction with a pinch here and a dash there, but I tried to be more specific when writing the recipe. We enjoyed it very much, I hope you do also. If you love the taste of curry, you will love this rice.

Provided by Citruholic

Categories White Rice

Time 30m

Yield 3 serving(s)

Number Of Ingredients 11

Ingredients

1 cup basmati rice
1 3/4 cups chicken stock (or vegetable for vegan)
2 -3 garlic cloves, minced
1 teaspoon curry powder
3 tablespoons extra virgin olive oil
1 lemon, zest of
2 tablespoons finely chopped fresh parsley
1 tablespoon minced fresh rosemary
1 tablespoon butter
salt and pepper
extra virgin olive oil, for last-minute dressing

Steps:

Heat medium 3-quart pot over medium-high heat with oil. Add minced garlic. Cook for 2 minutes. Don't burn garlic. Lightly brown.
Add rice. Constantly toss and stir to coat rice with garlic and oil and lightly toast rice.
Add chicken stock, curry powder and bring to a boil. Reduce heat and cover on simmer til rice has absorbed liquid (about 20 minutes).
During last 5 minutes of cooking rice, remove lid, add butter, rosemary and parsley. Stir. Recover.
If liquid is absorbed, reduce heat to low and keep warm. If rice appears dry, add small amount of olive oil. I recommend doing this anyway, as the Extra Virgin Olive Oil adds wonderful flavor.
Just before serving, add lemon zest to pot and toss to combine all ingredients. Salt and pepper to taste.

BHUNA CHICKEN WITH BASMATI RICE

Bhuna Chicken with Basmati Rice image

Try our Bhuna Chicken with Basmati Rice for a new recipe for dinner. Bhuna chicken is a type of dry curry, and it's just as delicious as any other saucy curry. Chicken cooked with chili powder, coriander, cumin and turmeric rests on a bed of basmati rice.

Provided by My Food and Family

Categories Home

Time 1h

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/4 cup KRAFT Original Barbecue Sauce
2 Tbsp. HEINZ Tomato Ketchup
1 tsp. each chili powder, ground coriander, ground cumin and ground turmeric
1/2 tsp. ground ginger
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1-1/3 cups basmati rice, uncooked
1 Tbsp. oil
1 small onion, chopped
2 cloves garlic, minced
4 green onions, sliced
1 tsp. HEINZ Apple Cider Vinegar

Steps:

Mix barbecue sauce, ketchup and dry seasonings in large bowl until blended. Add chicken; stir until evenly coated with barbecue sauce mixture. Refrigerate 30 min. to marinate.
Meanwhile, cook rice as directed on package, omitting salt.
Heat oil in large nonstick skillet on medium heat. Add onions; cook and stir 3 to 5 min. or until crisp-tender. Add garlic and chicken mixture; stir. Cook 8 to 10 min. or until chicken is done, stirring frequently. Add green onions and vinegar; mix well.
Serve over rice.

Nutrition Facts : Calories 300, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 27 g

CURRIED CHICKEN WITH RICE

Curried Chicken With Rice image

This one comes from my newlywed days when I received a whole set of illustrated recipe cards. I tweaked it to suit our tastes into a very flavorsome and aromatic meal! The rice cooks in the microwave while the chicken works in the frying pan; why--dinner will be ready before you know it--altho' you WILL have to listen to LOTS of begging (as in, "What are you making that smells so good?" and "Are we ever going to eat?").

Provided by Debber

Categories Curries

Time 55m

Yield 10 chicken pieces

Number Of Ingredients 12

Ingredients

2 cups long grain brown rice
4 cups water
4 tablespoons butter
10 chicken pieces (drums & thighs)
2 large onions, coarsely chopped
1 whole head of garlic, minced
1 tablespoon curry powder (more or less to taste)
1/2 teaspoon ground ginger
2 tablespoons tomato paste
2 cups chicken broth
2 teaspoons cornstarch
2 tablespoons water

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.

Nutrition Facts : Calories 208.9, Fat 6.1, SaturatedFat 3.2, Cholesterol 12.2, Sodium 222.9, Carbohydrate 34.1, Fiber 2.2, Sugar 2.2, Protein 4.7