Curried Chicken And Rice Recipe

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Servings: 6


Cost per serving $1.02 view details


  1. Using fingers, remove skin from the chicken; pat dry and cut into equal sized pcs. Throw away back.
  2. Using zester, remove zest from lime and chop finely; juice lime. In bowl, combine lime, zest, lime juice, ginger, and garlic; add in chicken, turning to coat well. Let stand for 30 min.
  3. In a large, deep, non-stick skillet, heat 1 Tablespoons oil over medium-high heat. Add in chicken pcs and marinade; cook for ten minuted or possibly till well colored on all sides. Remove chicken from pan; reduce heat to medium and stir in remaining oil and curry pwdr; cook, stirring often, for three min. Stir in onion and honey; continue to cook, stirring occasionally for 3 min. Stir in rice and cook for 3 min or possibly till rice is slightly browned; stir in water, salt, and raisins.
  4. Nestle chicken into rice. Bring to boil; cover with a tight-fitting lid and reduce heat to low. Simmer for 25 to 30 min or possibly till juices run clear when a chicken thigh is pierced. Transfer to heated platter; garnish with green onions. Serve with chutney.
  5. Last Dinner on the Titanic


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Nutrition Facts

Amount Per Serving %DV
Serving Size 397g
Recipe makes 6 servings
Calories 670  
Calories from Fat 325 49%
Total Fat 36.14g 45%
Saturated Fat 9.34g 37%
Trans Fat 0.12g  
Cholesterol 154mg 51%
Sodium 367mg 15%
Potassium 540mg 15%
Total Carbs 42.32g 11%
Dietary Fiber 2.0g 7%
Sugars 5.64g 4%
Protein 41.89g 67%
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