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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 158.6
  • Total Fat: 1.5 g
  • Cholesterol: 39.4 mg
  • Sodium: 298.0 mg
  • Total Carbs: 20.6 g
  • Dietary Fiber: 2.1 g
  • Protein: 17.3 g

View full nutritional breakdown of Baked Curried Chicken and Rice calories by ingredient
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Baked Curried Chicken and Rice

Submitted by: SFSU-GRAD

Number of Servings: 5


    1 cup water
    1 8-ounce can stewed tomatoes
    3/4 cup quick-cooking brown rice
    1/4 cup snipped dried apricots
    1/4 cup raisins
    1 tablespoon lemon juice
    2 teaspoons curry powder
    1 teaspoon instant chicken bouillon granules
    1/2 teaspoon cinnamon
    1/4 teaspoon salt
    2 cloves garlic, minced
    1 bay leaf
    3/4 pound boneless chicken or turkey, cut into 1-inch pieces


1. In a medium saucepan stir together water, undrained tomatoes, rice, apricots, raisins, lemon juice, curry powder, bouillon granules, cinnamon, salt, garlic, and bay leaf. Heat to boiling. Stir in chicken or turkey.
2. Pour the hot chicken mixture into a 1-1/2-quart casserole. Bake, covered, in a 350 degree F. oven about 45 minutes or until rice is tender and chicken is no longer pink, stirring occasionally. Remove bay leaf.

Serving Size: 5 servings

Number of Servings: 5

Recipe submitted by SparkPeople user SFSU-GRAD.

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