CURRY CHICKEN AND RICE
I found this recipe and it sounded so good, but it served 100! I tweaked to serve 4 and use ingredients we like, and the results were great! I've got permission to make again, and I know I will. I love to use bone-in chicken thighs, but boneless breasts or thighs would work very well also.
Provided by gubby420
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h30m
Yield 4
Number Of Ingredients 12
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).
Nutrition Facts : Calories 642.1 calories, Carbohydrate 50.1 g, Cholesterol 134.2 mg, Fat 36 g, Fiber 3.8 g, Protein 30 g, SaturatedFat 18.6 g, Sodium 1568.6 mg, Sugar 5.5 g
CURRIED CHICKEN AND RICE CASSEROLE
Our curried chicken and rice casserole mingle boneless chicken breasts with coconut milk and red curry paste for a savory dish that you can serve tonight or freeze for later.
Provided by Angie McGowan
Categories Entree
Time 1h15m
Yield 4
Number Of Ingredients 12
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).
Nutrition Facts : ServingSize 1 Serving
CURRIED CHICKEN AND BROCCOLI CASSEROLE
This chicken and broccoli casserole is my 13-year-old son's favorite dish and the one he requests for every one of his birthdays. It is very good and combines the creamy texture of the cheese sauce with the crunchy texture of the corn flakes. It is a standby meal and easy to make, freeze, and bake at a later date. You can freeze it up to 6 months. If frozen, bake uncovered for 1 hour.
Provided by Sean Greene
Categories Main Dish Recipes Curries Chicken
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Place broccoli into a microwave-safe dish with a lid, pour in a small amount of water, cover, and cook on high in microwave until broccoli is steaming and bright green, 2 to 3 minutes. Carefully remove lid and spread broccoli into the bottom of the prepared baking dish. Spread cooked chicken in a layer over the broccoli.
- Whisk cream of chicken soup, mayonnaise, lemon juice, curry powder, salt, and black pepper in a bowl and pour sauce over the chicken and broccoli. Spread the Cheddar cheese over the sauce and sprinkle casserole with corn flake crumbs and almonds.
- Bake uncovered in the preheated oven until the casserole is bubbling, the cheese has melted, and the crumb topping is browned, about 30 minutes.
Nutrition Facts : Calories 840.8 calories, Carbohydrate 27.6 g, Cholesterol 154.2 mg, Fat 61.1 g, Fiber 2 g, Protein 45.7 g, SaturatedFat 15 g, Sodium 1226.4 mg, Sugar 3.7 g
CURRY CHICKEN CASSEROLE
A great comfort food version of curry chicken that is best served on top of a bed of white rice. Super creamy and rich and makes the whole house smell delicious.
Provided by gbianchi
Categories Chicken Breast
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees.
- In a bowl, mix together the cream of chicken soup, mayonnaise, curry powder and cheddar cheese.
- Grease a 9 x 13" casserole dish with butter or PAM spray. Layer the broccoli and chicken in the pan as desired. Pour the curry mixture on top and use a spoon to fill it in around the chicken/broccoli.
- In a pan on the stovetop, melt the butter on medium to high heat. Pour in the bread crumbs and stir around swiftly until all butter is absorbed into bread crumbs and bread crumbs are browned.
- Sprinkle bread crumbs on top of casserole.
- Place in oven and bake at 350 for 1 hour. Casserole should be bubbly and lightly browned when finished.
- Serve over white rice.
CURRIED CHICKEN AND GRITS CASSEROLE
Southern-style cheesy grits meet curry and loads of vegetables to make a satisfying casserole that blankets the house with an inviting aroma. -Lori Shamszadeh, Fairhope, Alabama
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Bring water, 1 cup broth and salt to a boil in a large saucepan. Slowly stir in grits. Reduce heat; cook and stir 5-6 minutes or until thickened. Remove from heat; stir a small amount of grits into eggs. Return all to pan, stirring constantly. Add 1-1/2 cups cheese and butter; stir until melted., Preheat oven to 350°. Combine soup, mayonnaise, curry powder and remaining broth in a large bowl. Add vegetable blend, chicken and potatoes; toss to coat. Transfer to a greased 13x9-in. baking dish. Top with grits; sprinkle with remaining cheese., Bake, uncovered, 50-55 minutes or until heated through.
Nutrition Facts : Calories 629 calories, Fat 53g fat (14g saturated fat), Cholesterol 137mg cholesterol, Sodium 1094mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 2g fiber), Protein 21g protein.
EASY CREAMY CURRY CHICKEN AND RICE CASSEROLE
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
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
CURRIED CHICKEN AND RICE CASSEROLE
Provided by Food Network Kitchen
Time 2h
Yield 8 servings
Number Of Ingredients 20
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.
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.
CURRY CHICKEN CASSEROLE
When I've invited a crowd over for the holidays, this is the recipe I reach for. It's a rich, meaty dish that makes plenty and satisfies one and all.-Julia Garnett, Virginia Beach, Virginia
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 100 servings.
Number Of Ingredients 11
Steps:
- In several large saucepans over medium heat, saute the onions, celery and mushrooms in butter until tender. Stir in rice with contents of seasoning packets and water; bring to a boil. Reduce heat; cover and simmer until rice is tender, about 25 minutes. , Stir in the soup, sour cream and curry powder. Fold in chicken. Spoon into nine greased 13-in. x 9-in. baking dishes. Sprinkle with cheese. , Bake, uncovered, at 350° for 45-60 minutes or until bubbly.
Nutrition Facts : Calories 315 calories, Fat 17g fat (8g saturated fat), Cholesterol 122mg cholesterol, Sodium 254mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 32g protein.
CURRIED CHICKEN WITH RICE
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
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
CURRIED CHICKEN & RICE CASSEROLE
Steps:
- Combine & spread rice, curry powder, salt and pepper in buttered dish. Spread peas over rice mixture. Sprinkle almonds over peas.
- Make a layer of cooked chicken. Blend and pour soup and milk over all. Top with cheddar cheese.
- Bake at 350 degrees F until bubbly and cheese is melted, about 30 minutes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CURRIED CHICKEN WITH RICE
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
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
CURRY CHICKEN AND RICE
I updated this chicken and rice dish by adding veggies and cashews to give it fresh and crunchy appeal. The green chilies in the tomatoes give it just the right little kick, but if you really like spice, add fresh, diced jalapeño. -Denise Klibert, Shreveport, Louisiana
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 500 calories, Fat 18g fat (4g saturated fat), Cholesterol 62mg cholesterol, Sodium 1162mg sodium, Carbohydrate 53g carbohydrate (6g sugars, Fiber 5g fiber), Protein 32g protein.
CURRIED CHICKEN AND RICE
Curry sauce makes this version of chicken and rice stand out from all the others. Your guests will think you spent hours in the kitchen preparing this impressive dish. -Tammi Lewis, Bellevue, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4-6 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 514 calories, Fat 22g fat (7g saturated fat), Cholesterol 115mg cholesterol, Sodium 672mg sodium, Carbohydrate 38g carbohydrate (11g sugars, Fiber 3g fiber), Protein 42g protein.
CURRY KETCHUP CHICKEN AND RICE
Delicious and different. This curry ketchup chicken falls apart and the rice has a great flavor!
Provided by Sunshine
Time 1h40m
Yield 6
Number Of Ingredients 9
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).
Nutrition Facts : Calories 516.4 calories, Carbohydrate 78.8 g, Cholesterol 80.8 mg, Fat 4.3 g, Fiber 1.4 g, Protein 36.7 g, SaturatedFat 1.2 g, Sodium 793.6 mg, Sugar 3.9 g
CHICKEN AND BROCCOLI RICE CASSEROLE
A great recipe for 2 to use up leftovers--plus it's so good. Instead of cream soup, I have been making my own soup substitute with Recipe #184827 i should have corrected this a long time ago sorry; the recipe should be 2 cups of cooked rice.
Provided by Sageca
Categories One Dish Meal
Time 45m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Spoon rice in a casserole.
- Add chopped chicken.
- Add cooked broccoli.
- Mix together soup,mayonnaise,milk and curry powder and 1/4 cup cheese.
- Pour on casserole.
- Sprinkle with remaining cheese.
- Place in preheated 325°F oven and cook for 30 minutes.
- Tip.
- Save remaining soup for another use or double the ingredients and make this for 4.
Nutrition Facts : Calories 760.9, Fat 31.2, SaturatedFat 13, Cholesterol 138.6, Sodium 990.2, Carbohydrate 69.3, Fiber 3, Sugar 2.2, Protein 48.5
WILD RICE-CHICKEN CASSEROLE
Easy and tasty rice and chicken dish for that leftover chicken or turkey. There is never any leftovers.
Provided by Karen From Colorado
Categories Chicken
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Prepare rice mix according to package directions.
- While rice is cooking, cook onion and celery in butter until tender.
- Stir in soup, sour cream, wine, and curry.
- Stir in chicken and cooked rice.
- Turn into a 2 quart casserole or a 12x7x2 inch baking dish.
- Bake, uncovered, in a 350 degree oven for 35 to 40 minutes.
- Stir before serving.
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