Recipe by Velva Knapp
"This is an excellent dish served over a bed of rice. A great company dish. Beautiful presentation. Serve over a bed of hot cooked rice (preferably basmati) if desired."
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2 1/2 pounds
cut up chicken pieces
1 (12 ounce) jar
red bell pepper, thinly sliced
lime, cut into wedges
chopped green onion for topping
wow this was good, my man loved it. i did not add the hot curry though. i used a jar of harry and david fall harvest chutney, then i put the mixture over a bead of fetucini to make it go farther for a complete meal. yum it was great
Amazing taste, and amazingly easy to make. If this were from a restaurant, I'd pay a reasonable price AND come back for more.
Awesome! I replaced part of the curry with cumin, and since i didn't have rice, I added frozen vegetables into the chicken when i added the red bell pepper. It's just fantastic, and healthy!
An easy and delicious dinner! I added some chicken broth with the chutney just because I wanted more sauce and it turned out great! Served with flatbread. Yum!
Super tasty! Fast, healthy, delicious....what more could you ask for?!
* Percent Daily Values are based on a 2,000 calorie diet.
Curried Chicken with Rice
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 527
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