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Curried Chicken and Rice

  • 55minutes
  • 583calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H, C, P
MineralsNatrium, Fluorine, Chromium, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons margarine

  2. 1 1/4 lbs boneless skinless chicken breasts , cut into 1-inch cubes

  3. 1/2 teaspoon salt

  4. 1/8 teaspoon black pepper

  5. 1 large yellow onion , coarsely chopped

  6. 2 garlic cloves , minced

  7. 4 teaspoons curry powder

  8. 3/4 teaspoon ground cinnamon

  9. 1/8 teaspoon ground cloves

  10. 1 cup long-grain white rice

  11. 2 1/2 cups chicken stock, Basic Chicken Stock

  12. 1 cup canned tomato , drained and coarsly chopped

  13. 2 cups cauliflower , broken into small flowerets

  14. 1/2 cup raisins

  15. 1 cup frozen peas

  16. 1/2 cup plain low-fat yogurt or 1/2 cup low-fat sour cream

Instructions Jump to Ingredients ↑

  1. Melt the butter in a 12 inch skillet over moderate heat. Add the chicken and saute until no longer pink on the outside -- about 5 minutes. Transfer the chicken to another plate. Sprinkle with salt & pepper.

  2. Add the onion and garlic to the skillet and cook 5 minutes Add the curry powder, cinnamon, and cloves. Saute, stirring occasionally.

  3. Stir rice, stock, tomatoes, cauliflower and raisins. Cover, reduce the heat to low, and simmer for 20 minutes.

  4. Return the chicken to the skillet, add the peas, cover and simmer for 10 minutes. Remove from heat and stir in yogurt.

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