Best Curried Chicken And Rice Recipes

CURRIED SMOKED CHICKEN AND WILD RICE SALAD

Steps:

• Make the dressing:
• In a blender or food processor blend the garlic, the vinegar, the lemon juice, the curry powder, the chutney, and salt and pepper to taste until the mixture is smooth. With the motor running add the oil in a stream, add the sour cream and the water, adding additional water if necessary to reach the desired consistency, and blend the dressing until it is combined well. Transfer the dressing to a small bowl and stir in the coriander. The dressing may be made 1 day in advance and kept covered and chilled.
• Make the wild rice mixture:
• In a large heavy saucepan combine the wild rice with the water and the salt and simmer it, covered, for 45 to 50 minutes, until it is tender and all the water is absorbed. Transfer the wild rice to a large bowl and add the vinegar, the oil, and salt and pepper to taste. Toss the mixture well and let it cool completely. The wild rice mixture may be prepared up to this point 1 day in advance and kept covered and chilled. Stir in the scallions and the raisins.
• Cut the chicken into 3/4-inch pieces. Spoon the wild rice mixture onto one side of a large shallow serving dish, arrange the chicken on the other half, and arrange the mâche decoratively down the middle. Serve the dressing separately. (Alternatively, the wild rice mixture, the chicken, and the dressing may be tossed together in a large serving bowl and garnish with the mâche.)

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.

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

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, ARTICHOKE, AND RICE SALAD

Steps:

• To make the dressing: whisk the dressing ingredients together in a small bowl; cover and refrigerate until ready to use.
• To make the salad: in a medium bowl, combine all the salad ingredients; toss with enough dressing to coat.
• Cover and refrigerate several hours to let the flavors blend.
• If the salad seems dry, add a little more dressing or mayonnaise before serving.

SAVORY CURRIED CHICKEN, WILD RICE, AND APPLE SOUP

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Spread almonds onto a baking sheet with edges.
• Toast almonds in preheated oven, stirring every 2 minutes, until lightly browned, 5 to 10 minutes; transfer to a large bowl. Add chicken and mango chutney to the bowl; stir.
• Melt butter with olive oil in a large stock pot or Dutch oven over medium-high heat. Cook and stir onion, celery, and garlic in melted butter until onions begin to soften, about 5 minutes. Add tomatoes with juice and raisins; continue to cook, stirring frequently, until the raisins plump, about 10 minutes. Season the mixture with curry powder and cayenne pepper; stir.
• Pour chicken stock into the pot; add the chicken mixture, wild rice, apples, parsley, and lemon juice. Bring the mixture to a boil, reduce heat to medium-low, and simmer until the apples are tender yet retain some crispiness, about 5 minutes. Season soup with salt and pepper.

CURRIED CHICKEN AND RICE CASSEROLE

Steps:

• Preheat the oven to 425 degrees F. Combine the rice, coconut water, 1/2 cup water and 1/2 teaspoon salt in a large saucepan. Bring to a boil, then reduce the heat to low and cover; cook until the rice is tender, about 20 minutes. Remove from the heat; let stand, covered, 5 minutes. Transfer to a bowl and toss with the butter and coconut; set aside.
• Meanwhile, combine the scallions, cilantro, thyme, garlic, habanero and 1/2 cup water in a food processor or blender; puree to make a smooth paste. Transfer 1 tablespoon to a small bowl; stir in the curry powder, turmeric, cumin, 1 teaspoon pepper and 1/4 cup water. Transfer the remaining paste to a large bowl and add the chicken and 1 teaspoon salt; toss to coat.
• Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the curry-scallion paste; cook, stirring, until the paste darkens and starts to separate, about 5 minutes. Add the chicken to the pot. Reduce the heat to medium; cover and cook, stirring occasionally, until almost cooked through, 15 minutes.
• Increase the heat to medium high. Uncover and cook, stirring occasionally, until thickened, 15 more minutes. Stir in 1 1/2 cups water, the carrots, chickpeas and spinach. Bring to a boil, then reduce the heat to medium. Simmer until the chicken is tender, 15 more minutes.
• Transfer the chicken mixture to a 9-by-13-inch baking dish and top with the rice mixture. Bake until golden brown and bubbling, about 25 minutes. Top with golden raisins.

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.

CURRIED CHICKEN AND RICE SALAD

Steps:

• Heat 2 tablespoons oil in heavy large skillet over medium heat. Add onion and curry powder and sauté 5 minutes. Add chicken and sauté until cooked through, about 4 minutes. Transfer to large bowl and cool. Mix in rice, peas, bell peppers, raisins and cilantro.
• Whisk remaining 3/4 cup oil, vinegar and cumin in small bowl to blend. Add enough dressing to salad to season to taste; toss well. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)

CURRIED CHICKEN AND RICE CASSEROLE

Steps:

• Heat oven to 350°F. In ungreased 13x9-inch (3-quart) glass baking dish, mix coconut milk, broth and curry paste. (Taste to see if you want to add more curry paste for a hotter dish.)
• Add rice; mix well. Add remaining ingredients except chicken; stir to combine. Place chicken on rice mixture; turn to coat.
• Bake uncovered 1 hour or until rice is tender and juice of chicken is clear when center of thickest part is cut (at least 165°F).

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 RICE WITH CHICKEN AND SHRIMP

Steps:

• Sprinkle the chicken pieces with salt and pepper, and set aside.
• Core and seed the peppers. Cut them into one-inch cubes. There should be about four cups.
• Heat the butter in a skillet, in which the chicken pieces will fit snugly, with a tight-fitting lid. Add the chicken and cook over moderately low heat, turning the pieces without browning, about five minutes.
• Add the onion, garlic and curry powder, and cook, stirring, without browning, until the chicken is well coated with the curry. Add the green peppers and continue cooking, stirring often and turning the chicken pieces, about five minutes.
• Add the bay leaf, wine and rice, and stir to blend.
• Pour in the chicken broth and stir. Cover closely and cook over moderately low heat about 15 minutes. Add the shrimp, pushing them down into the rice. Cook about five minutes longer or until the rice is tender and most of the liquid absorbed.

CURRIED CHICKEN AND WILD RICE STRUDEL

Steps:

• In a large saucepan cook the wild rice in 8 cups boiling salted water for 5 minutes, remove the pan from the heat, and let the rice stand for 1 hour. Drain the rice in a large sieve and in the pan cook it in 6 cups boiling salted water for 25 to 30 minutes, or until it is tender. Drain the rice in the sieve and let it cool in a large bowl.
• In a small skillet melt 1 tablespoon of the butter with 1 teaspoon of the curry powder over moderately high heat until the foam subsides and in it sauté the chicken, patted dry and seasoned with salt and pepper, for 30 seconds on each side. Add the wine, vermouth, or water and cook the chicken, covered with a round of buttered wax paper and the lid, over moderately low heat for 5 minutes, or until it is just cooked through. Remove the skillet from the heat and let the chicken cool.
• In a small bowl whisk together the mayonnaise, 2 tablespoons of the chutney, 1 teaspoon of the remaining curry powder, the lemon juice, and the pan juices from the chicken. Cut the chicken into 1/2-inch dice, stir it well into the rice with the cashews, the raisins, the sauce, and salt and pepper to taste, and let the filling cool. The filling may be made 1 day in advance and kept covered and chilled.
• Preheat the oven to 425°F. In a small saucepan melt the remaining 5 tablespoons butter with the remaining 1 teaspoon curry powder. On a work surface arrange two 20-inch-long sheets of wax paper with the long sides overlapping slightly and facing you. Put 1 sheet of the phyllo on the wax paper, brush it with some of the curry butter, and sprinkle it with 2 teaspoons of the bread crumbs. On this, layer, brush, and sprinkle 4 more sheets of the phyllo in the same manner and lay the sixth sheet of phyllo on top.
• Spread the filling in a 3-inch wide strip, mounding it on the phyllo 4 inches above the near long side, leaving a 2-inch border at each end. Using the wax paper as a guide, lift the bottom 4 inches of the pastry over the filling, fold in the ends, and roll up the strudel tightly. Transfer the strudel carefully, seam side down, to a lightly buttered baking sheet, brush it with the remaining curry butter, and bake it in the lower third of the oven for 25 minutes, or until it is golden. Let the strudel cool to warm on the baking sheet on a rack. The strudel may be made 1 day in advance and kept covered loosely and chilled. Reheat the strudel in a preheated 400°F. oven for 15 minutes. Serve the strudel warm, cut into 1-inch slices with a serrated knife, with the additional chutney.

CURRIED CHICKEN LEGS WITH CARROTS, RICE, AND LIME

Steps:

• Preheat oven to 475 degrees. Place chicken in the center of a large rimmed baking sheet; season with curry powder, salt, and pepper. Scatter carrots around chicken. Roast, occasionally brushing chicken and tossing carrots with pan drippings, until chicken is cooked through, and an instant-read thermometer inserted in the thickest part of thigh (avoiding bone) registers 165 degrees, 35 to 45 minutes.
• Meanwhile, in a small saucepan with a lid, bring 2 cups water to a boil; season with salt and pepper. Add rice; return to a boil. Stir, and reduce heat to low. Cover, and simmer 18 to 20 minutes. Remove from heat, and scatter lime zest over rice. Cover pan, and let steam 5 to 10 minutes.
• Transfer chicken to a plate. Sprinkle lime juice over carrots (still on hot baking sheet); toss, scraping up and incorporating any browned bits. Fluff rice gently with a fork; serve with chicken and carrots.

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 AND RICE SOUP

Steps:

• Stir together the chicken broth and stewed tomatoes with juice in a large saucepan or Dutch oven; Bring the mixture to a boil over high heat.
• Stir in the remaining ingredients.
• When the liquid returns to a boil, reduce the heat to medium; cover and cook for 10 minutes, or until the chicken is cooked through and the rice is tender.
• Taste and adjust the seasoning.

CREAMY CURRIED CHICKEN-AND-RICE CASSEROLE FROM SELF MAGAZINE

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. Nutritional analysis per serving: 333 calories, 4 g fat (1 g saturated fat), 49 g carbohydrates, 24 g protein, 7 g fiber

CURRIED CHICKEN, CHEESE AND WILD RICE SOUP

Steps:

• Cook rice according to package instructions (do not use the instant type).
• Heat oil in large soup pot and add chicen. Cook, stirring, until lightly browned. Stir in curry powder and garlic and stir until chicken is coated and curry powder gives off aroma.
• Add drained tomatoes and broth and bring to a simmer. Cover and simmer for 20 minutes.
• Stir in cooked rice and cook another 10 minutes.
• Stir in cream cheese and cook until melted, then add cheddar and stir until melted. Add half and half and bring back to serving temperature, stirring frequently.
• Taste for seasoning and add salt and pepper, if needed. Serve in bowls with chopped cilantro sprinkled over, if desired.

CURRIED CHICKEN AND RICE SOUP

Steps:

• Directions 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.

CURRIED CHICKEN AND RICE

Steps:

• Heat oil in large nonstick skillet on medium-high heat. Add chicken and garlic; cook and stir 5 to 6 min. or until chicken is no longer pink.
• Add chicken broth, chutney, raisins and curry powder; mix well. Simmer on medium-low heat 5 min., stirring occasionally. Stir in cilantro and pepper.
• Place rice in large bowl. Add chicken mixture; mix lightly. Sprinkle with coconut.