Quick dinner of curry sauce and chicken served over rice. Can cook from frozen chicken breasts
1. Start the rice. Follow package directions. If using traditional long grain rice the instructions are: combine 4 cups water with 2 cups rice. Add 2 tsp salt, 2 tablespoons vegetable oil. Bring liquid to boil. Cover and reduce the heat to the lowest setting and cook for 20 minutes. The secret to cooking rice is DO NOT OPEN THE LID until the end of the 20 minutes.
2. Create the sauce. Add to a pot the contents of curry sauce package. The curry looks like a brick of chocolate. Add the amount of water shown on the package (2-1/2 cups of water). Bring to a high simmer. As the water heats, the 'brick' of curry will dissolve. Whisk to blend. As the heat approaches a boil, the sauce will thicken.
3. Add the chicken to the pot (see next) and cook for 15 minutes.
If the chicken is raw, cube the chicken into 1/2 inch squares (or any size you like. Just ensure the resulting pieces are all the same general size). Also add vegetable if desired.
If the chicken is frozen, drop the frozen chicken pieces into the hot liquid. Because the chicken is frozen, adjust the heat to return the liquid to a simmer. Cook for 7 minutes (approximately) until the chicken is partially cooked (we are defrosting the chicken). One by one, remove a piece of hot chicken from the pot and place on cutting board. With fork and large knife, cut the chicken into 1/2 inch squares and return to the pot to finish cooking for another 8 minutes (15 minutes total). Also add vegetable if desired.
3. When chicken is completely cooked (not pink), the dish is ready to serve.
4. Place the sauce & meat in a serving bowl. Place the rice in a separate serving bowl. Bring to the table and so that each person can customize the mixture on their own plate.
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Serving Size: 1 Serving (112g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 401 | ||
Calories from Fat: 5 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.1mg | 0 % | |
Potassium 85.1mg | 2 % | |
Total Carbohydrate 88.6g | 26 % | |
Dietary Fiber 3.1g | 13 % | |
Sugars, other 85.5g | ||
Protein 7.3g | 10 % | |
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: 401
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