Heat the oil in a large skillet. Brown the chicken breasts or tenders on both sides. Over medium heat, add the tomato, onion, sour cream, curry, parsley, poppy seeds, salt, and pepper. Stir well. Simmer uncovered for 10-15 minutes, stirring occasionally. Remove from heat and allow sauce to slightly thicken. (This will be a mild effect).
Add the rice, 1 cup water, and 1 cup milk to a medium saucepan. (If the rice you are using calls for a higher ratio of liquid to rice, add the difference). Add also the butter, raisins, cashews, salt, and sugar. Cover and bring to a slow boil over medium-low heat, and cook until tender (about 15 minutes).
Serve the chicken over rice and enjoy!
The proportions of all ingredients are approximate.
Careful not to burn the rice. The milk may scorch if cooked too fast.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (693g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 237 (30%)|
|Amt Per Serving||% DV|
|Total Fat 26.3g||35 %|
|Saturated Fat 10.3g||52 %|
|Monounsaturated Fat 10.1g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 171.7mg||53 %|
|Sodium 293.3mg||10 %|
|Potassium 1642.9mg||43 %|
|Total Carbohydrate 75.9g||22 %|
|Dietary Fiber 6.1g||24 %|
|Sugars, other 69.8g|
|Protein 66.3g||95 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 803
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