How to Make Curried Chicken
As a country, we eat a lot of chicken, so most home cooks are always on the lookout for new ways to prepare it -- that's why you should learn how to make curried chicken. In this recipe, spices, dried fruit, vegetables, and garlic come together for a sweet and savory casserole that's nothing short of fantastic. If you're worried this might be too "exotic" for your family, rest easy. Tomatoes and brown rice give it a familiar base, while the fruits and spices add subtle flavor and sweetness, nothing overpowering. Chances are good that even the kids will find it delicious. In fact, this low-fat, low-calorie dish might turn out to be a healthy new favorite in your dinner repertoire.
Hey, everyone, I'm Judith with recipe.com. Today, I'm gonna be showing you how to make Baked Curried Chicken and Rice, a fantastically flavorful Indian inspired chicken dish. So, what you're gonna need for this. 1 cup of water, 1 8-ounce can of 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 bay leaf, 2 minced garlic cloves, and 1/4 teaspoon of salt, and right here we have 3/4 pound boneless chicken breast. So, we'll get our medium saucepan right here, get it on the heat, medium heat right there and basically this is very, very simple, we're putting all our ingredients into the pan before we bake, so and goes the tomatoes and the water. This is actually a really, really favorite of mine. I love, love working with curry powder and that combination with the cinnamon as well and the sweetness of the apricot just works so well. You know, jazz up your chicken a little bit. It's just a great recipe. So, and goes the rice, the apricots, the raisins of course, lemon in there too. Fantastic punch of curry powder, granules in there, lovely sweet cinnamon. Good for you too cinnamon, speeds up metabolism. Bay leaf goes in there, minced garlic, and of course little bit of salt, give that a quick stir, just get all ingredients together. So, we have all of our ingredients in the pan and before we put in our chicken, we're just gonna heat that to boiling, and there you go, as it bubbles up, then we're add in our chicken pieces and stir those through. And you can smell those aromatic flavors already, the curry powder and that cinnamon. Oh, just love it. So, that was gonna give our chicken a really fantastic color. So, I preheated my oven to 350 degrees Fahrenheit, and I've got here a nice little baking dish and all we gonna do is transfer our chicken sauce into the backing dish. So in it all goes like so, looking good. Fantastic. We can turn off the heat here. So, we'll just spread that around a little bit. Now, that is gonna go in the oven for 45 minutes. When we take it out, don't forget to take out, fish out that bay leaf right there because we do not wanna eat the bay leaf. So, in it goes 45 minutes. It's been 45 minutes and we've taken our baked curry chicken and rice out of the oven and not just smell fantastic. You can smell all those aromas from the curry powder, to the sweetness of that cinnamon and rice is cooked now all they way through nice and tender as is our chicken. So, that now is ready to serve a really, really beautiful way to cook your chicken. There you go. That's how you make a Baked Curried Chicken and Rice
What You'll Need
- 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
Step By Step
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.
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. Makes 5 servings.
Curry, a common spice in Indian cooking, is gaining popularity in American cuisine, and once you try this dish you'll understand why.
You can learn how to make curried chicken by following more complicated recipes, but be aware they may call for ingredients beyond what you have in your pantry. And we suspect you'll be very happy with how this one tastes given how quick and easy it is to make!
Tip: Don't forget to fish around for the bay leaf and remove it before you serve your curried chicken!
Per Serving: cal. (kcal) 178, Fat, total (g) 3, chol. (mg) 36, carb. (g) 25, pro. (g) 15, sodium (mg) 445, Percent Daily Values are based on a 2,000 calorie diet