Curried Chicken with Rice

Curried Chicken with Rice

7 Reviews 1 Pic
Velva Knapp
Recipe by  Velva Knapp

“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.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. 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.

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Reviews (7)

Rate This Recipe
robinnroger
8

robinnroger

wow this was good, my man loved it. i did not add the hot curry though. i used a jar of harry and david fall harvest chutney, then i put the mixture over a bead of fetucini to make it go farther for a complete meal. yum it was great

got2havespunk
5

got2havespunk

Amazing taste, and amazingly easy to make. If this were from a restaurant, I'd pay a reasonable price AND come back for more.

djay
2

djay

Good! Easy!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 913 cal
  • 46%
  • Fat
  • 58.6 g
  • 90%
  • Carbs
  • 41.7 g
  • 13%
  • Protein
  • 57.1 g
  • 114%
  • Cholesterol
  • 213 mg
  • 71%
  • Sodium
  • 220 mg
  • 9%

Based on a 2,000 calorie diet

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Curried Chicken and Rice Salad

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