Curry Chicken

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 302.1
  • Total Fat: 7.7 g
  • Cholesterol: 70.2 mg
  • Sodium: 429.7 mg
  • Total Carbs: 28.4 g
  • Dietary Fiber: 5.8 g
  • Protein: 31.1 g

View full nutritional breakdown of Curry Chicken calories by ingredient
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Number of Servings: 2


    1/3 cup brown rice
    1 1/2 teaspoons olive oil
    8 oz chicken breast, chopped into bite size pieces
    1 cup onions, finely chopped
    - 1 cup green pepper
    - 1 cup celery
    3 cloves garlic, minced
    1 tablespoons fresh ginger, minced
    1 tablespoons curry poweder
    1/2 tablespoon ground coriander
    1/2 teaaspoon ground red pepper (cayenne), or to taste
    1 cup reduced-sodium chicken broth
    1 tablespoons fresh cilantro, chopped, optional
    lime wedges, for garnish
    salt and freshly ground pepper, to taste


1. Preheat oven to 400F. Add 1 cup water to rice in large microwave safe bowl, and cook on high for 6-8 minutes or until water is absorbed.
2. Meanwhile, heat 1 teaspoon of the oil in a Dutch oven over medium-high heat. Add chicken and cook until browned on all sides, 6 to 8 minutes. Transfer the chicken to a plate.
3. Reduce the heat to low, add the remaining 1/2 teaspoon oil and heat until hot. Add onions and peppers and cook, stirring, until light golden, 10 to 15 minutes. Stir in garlic, ginger, curry powder, coriander and ground red pepper; cook, stirring constantly, until fragrant, about 2 minutes.
4. Increase the heat to medium-high; stir in broth, and the soaked and drained rice; bring to a simmer. Add the browned chicken pieces in the rice. Cover and bake for 20 to 25 minutes, until the rice is tender and most of the liquid has been absorbed.
5. Season with salt and pepper, and sprinkle with cilantro, if using. Serve with lime wedges.

Serving Size:2

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