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Easy Creamy Curry Chicken And Rice

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Ingredients

Adjust Servings:
1 cup rice (cooked)
1/4 cup oil (can use less, but do not use olive oil)
1 onion, chopped
2 tablespoons minced garlic
3 - 4 teaspoons curry powder (can use more)
1 teaspoon salt
1/4 cup flour
2 cups half-and-half cream or 2 cups full-fat milk
2 cups frozen peas
3 - 4 carrots, finely chopped
1 red bell pepper, chopped
1 tablespoon fresh lemon juice
3 cups cooked chicken breasts, chopped
black pepper

Nutritional information

791
Calories
331 g
Calories From Fat
36.8 g
Total Fat
12.9 g
Saturated Fat
133 mg
Cholesterol
813.9 mg
Sodium
70.2 g
Carbs
6.9 g
Dietary Fiber
8.3 g
Sugars
43.9 g
Protein
477g
Serving Size

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Easy Creamy Curry Chicken And Rice

Features:
    Cuisine:

    I made this delicious casserole for dinner tonight. My husband and I loved it. It took a bit of time cutting up but other than that, it was an easy recipe. Clear instructions and ingredients that are often on-hand. The changes I made were: frozen beans instead of peas, added more curry than the recipe called for and used slightly watered down coffee cream since I didn't have half-and-half. I served creamed sweet potatoes on the side and extra rice in case anyone wanted to "tone" down the curry. Loved by all (even my 7 month-old had a taste)!

    • 50 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Easy Creamy Curry Chicken and Rice Casserole, If you love curry then you will enjoy this rice dish! You can increase the curry if desired Throw in some dark raisins too Prep time does not include cooking the chicken , I made this delicious casserole for dinner tonight My husband and I loved it It took a bit of time cutting up but other than that, it was an easy recipe Clear instructions and ingredients that are often on-hand The changes I made were: frozen beans instead of peas, added more curry than the recipe called for and used slightly watered down coffee cream since I didn’t have half-and-half I served creamed sweet potatoes on the side and extra rice in case anyone wanted to tone down the curry Loved by all (even my 7 month-old had a taste)!, I made this delicious casserole for dinner tonight My husband and I loved it It took a bit of time cutting up but other than that, it was an easy recipe Clear instructions and ingredients that are often on-hand The changes I made were: frozen beans instead of peas, added more curry than the recipe called for and used slightly watered down coffee cream since I didn’t have half-and-half I served creamed sweet potatoes on the side and extra rice in case anyone wanted to tone down the curry Loved by all (even my 7 month-old had a taste)!


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    Steps

    1
    Done

    Set Oven to 375 Degrees.

    2
    Done

    Grease an 8 X 8-Inch Baking Dish.

    3
    Done

    in a Frypan, Saute the Onion, Garlic, Salt and Curry For About 4 Minutes.

    4
    Done

    Whisk in Flour.

    5
    Done

    Add in Half and Half (1/4-Cup at a Time) Bring to a Boil Then Reduce the Heat Immediately, and Continue Cooking Whisking Frequently For About Another 5 Minutes, or Until Sauce Thickens.

    6
    Done

    in a Bowl Combine Cooked Rice, Peas, Carrots, Red Bell Pepper, Lemon Juice and Cooked Chicken, and Add in to the Sauce in the Frypan; Toss to Combine.

    7
    Done

    Season With Black Pepper to Taste.

    8
    Done

    Transfer the Mixture to Prepared Baking Dish.

    9
    Done

    Cover With Foil and Bake For About 20 Minutes.

    10
    Done

    Remove Foil and Bake For Another 10 Minutes Longer.

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    Raven Keller

    Culinary artist infusing dishes with creativity and a touch of whimsy.

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