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Curried Chicken with Rice

Curried Chicken with Rice

Velva Knapp

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 {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 913 kcal
  • 46%
  • Fat:
  • 58.6 g
  • 90%
  • Carbs:
  • 41.7g
  • 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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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

robinnroger
8

robinnroger

5/25/2009

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

3/1/2011

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

1/2/2012

Good! Easy!

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