Get tasty curried chicken with Curried Chicken and Rice recipe! This flavorful Curried Chicken and Rice recipe can also be served chilled.
What You Need
Original recipe yields 4 servings
1 Tbsp. oil
1 lb. boneless skinless chicken breast s, cut into bite-size pieces
1 clove garlic, minced
1/2 cup fat-free reduced-sodium chicken broth
1/4 cup chopped chutney
3 Tbsp. raisins
1-1/2 tsp. curry powder
1 Tbsp. chopped fresh cilantro
1/4 tsp. pepper
3 cups hot cooked long-grain white rice
1/4 cup BAKER'S ANGEL FLAKE Coconut
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Let's Make It
Heat oil in large nonstick skillet on medium-high heat. Add chicken and garlic; cook and stir 5 to 6 min. or until chicken is no longer pink.
Add chicken broth, chutney, raisins and curry powder; mix well. Simmer on medium-low heat 5 min., stirring occasionally. Stir in cilantro and pepper.
Place rice in large bowl. Add chicken mixture; mix lightly. Sprinkle with coconut.
Substitute 1 lb. cleaned shrimp for the cut-up chicken.
This flavorful recipe can also be served chilled. Prepare as directed, then cool completely. Refrigerate several hours or until chilled before serving.
Curry powder can be purchased in different heat levels. Select the spice level that is right for you.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 60g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.