Curry Chicken and Rice Recipe - Allrecipes.com
Curry Chicken and Rice Recipe
  • READY IN hrs

Curry Chicken and Rice

Recipe by  

"I found this recipe and it sounded so good, but it served 100! I tweaked to serve 4 and use ingredients we like, and the results were great! I've got permission to make again, and I know I will. I love to use bone-in chicken thighs, but boneless breasts or thighs would work very well also."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.
  2. Melt butter in a large saucepan over medium heat, and cook the onion and celery until the onion is slightly tender, about 3 minutes; stir in mushrooms, and cook 1 more minute, stirring often. Mix in the package of rice mix and water; bring to a boil, cover, and simmer until the rice is tender, about 15 minutes.
  3. Mix the golden mushroom soup, sour cream, and curry powder together in a bowl. Stir about 1 1/2 cup of the soup mixture into the rice, reserving 1/2 cup of soup mixture for later. Spread the rice mixture into the bottom of the prepared baking dish. Sprinkle the chicken thighs with salt and black pepper, and arrange over the rice. Cover the chicken thighs with the reserved 1/2 cup of soup mixture. Sprinkle the casserole with Parmesan cheese.
  4. Bake in the preheated oven until the chicken thighs are no longer pink at the bone and the juices run clear, 50 to 60 minutes. An instant-read thermometer inserted into the thickest part of a thigh, not touching bone, should read 165 degrees F (74 degrees C).
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 1 hr 10 mins
  • READY IN 1 hr 30 mins

Footnotes

  • Cook's Note
  • Although a browned top is desired, if the top is getting too brown, cover loosely with aluminum foil during cooking.
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Reviews More Reviews

Most Helpful Positive Review
Mar 01, 2011

Very good will definitly make again. I'm not even a rice person I usually hate rice but I LOVED this recipe, rice and all it came out perfect. The only thing I did different was season my chicken with creole seasoning, garlic powder an pepper I added 2tbls of creole seasoning to the soup mixture because I didn't have any curry seasoning other that I stuck to the recipe. Highly recommend :)

 
Most Helpful Critical Review
Feb 28, 2011

This came out way undercooked and watery, completely inedible. I would never recommend this recipe to anyone.

 
Mar 08, 2011

DELICIOUS! Sauteed garlic with other veggies. Used boneless thighs which cooked in about 40-45 minutes. BE SURE your rice is cooked-look on mix directions before putting in oven & I cooked in chicken stock not water.

 
Mar 30, 2011

My whole family loved this! (: it's a very good recipe and I am sure I am going to use it again. My mother asked me for it too

 
Mar 10, 2011

This chicken was delicious! I used cream of mushroom soup, that was what I had in the pantry...and more curry, because we love it! Thanks...

 
Dec 13, 2011

This recipe full of flavor--my husband and I loved it! I modified the recipe somewhat to go along with what I had in the house--I used carrots instead of celery, cream of mushroom soup, 1 cup of white rice, chicken tenders and no parmesan cheese. The only thing I would change is the amount of onion--next time I would only use about 3/4 of an onion. Overall it was fantastic!

 
Mar 03, 2011

We did not care for this.

 
May 08, 2012

I made this last night.It was so good.My husband loved it too.I used regular cream of mushroom soup, 2 more chicken and a wild rice grain blend.The rice blend and soup where on hand already.Would be happy to share this with others. Simply wonderful.

 

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Nutrition

  • Calories
  • 642 kcal
  • 32%
  • Carbohydrates
  • 50.1 g
  • 16%
  • Cholesterol
  • 134 mg
  • 45%
  • Fat
  • 36 g
  • 55%
  • Fiber
  • 3.8 g
  • 15%
  • Protein
  • 30 g
  • 60%
  • Sodium
  • 1666 mg
  • 67%

* Percent Daily Values are based on a 2,000 calorie diet.

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