Recipe by CHRISTYJ
"Chicken parts are brushed with a butter and curry mixture and baked in a mixture of rice, seasonings and dried fruit."
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uncooked long-grain white rice
diced dried mixed fruit
1 1/2 teaspoons
1 (3 pound)
chicken, cut into pieces
curry powder, divided
This wonderful dish got 5 stars from everyone in a very picky family! The flavor was superb and it couldn't have been easier to prepare. I was a little confused on the addition of the curry powder though. The ingredients called for 4 tsps of curry, divided, but it didn't tell where to put the divisions in the recipe. I decided to put 2 tsp in with the rice and 2 tsps in with the butter mixture. Think I must have done it right because it was delish!! Oh, it only took 45 minutes to cook instead of an hour. Thank you for a GREAT recipe!
Chiken was bland the rice was ok. It was not as exotic as I thought it would be. As an improvement to the recipe I will probably add cashews & chicken stock(instead of water) to the rice with dried fruit to accompany spicy curry chicken.
This is one of the best Indian recipes out there! You get great Indian flavor but it's easy, and leaves your house smelling wonderful. I agree with the rest of the reviewers who said it only needed 45 minutes to cook. For the dried fruit I used a mix that I got in the bulk food section of my grocery store--it had raisins, cranberries, dried pineapple and dried mango. Those fruit flavors were delicious in this dish!
I cut this in half and used two small boneless skinless chicken breasts to serve two. For the dried fruit I used apricots. Wonderful! I will be making this over and over again! Edited to add: I've since found that this is even better with boneless skinless thighs. The thighs are more moist than the breasts.
The chicken didn't have much curry flavor, but the rice was amazing. I used mixed raisins as the dried fruit and it came out delicious.
I did this recipe a little different. I cooked it as a rice side dish. First, I melted 2 tablespoons of butter into a skillet and added 1/2 cup onions, then added a small box of rasins after a few minutes and continued cooking and stiring for another minute. Next, I added one cup of cooked rice mixed ingredients and one more tablespoon of butter. I mixed it until melted, then added sugar, salt, curry powder paprika, and 1/2 teaspoon cayenne pepper (for spice). I continued to cook and stir for a few minutes more. Recipe turned out great!!
This is a great dish. Very much like a Thai curry rice dish that is made at a local Thai restaurant. I altered my recipe to be more Thai-like in taste to mimic the restaurant's and turned out perfect. First of all, I browned the chicken in garlic and vegetable oil and curry powders (lots of curry powder as many reviewed the chicken to be bland)- browning all sides. I also used chicken thighs because I love the skin of the chicken. I also used chicken stock instead of water. Added cashews along with a dried raisin/cranberries combo, twice the amount of curry powder indicated and more onions (probably a 1/3 more than indicated) to pack more of a punch. I would also suggest trying pineapple- not even dried one, just the one from the can is terrific. Next time I will try a seafood version of this with scallops, mussels and shrimp. Was delish and tasted SO similar to the restaurant's. A big hit at out home! Thanks so much :)
The recipe should read: "In a 9x13 inch baking pan, mix rice, fruit, onion, sugar, salt, and HALF OF THE CURRY POWDER." We love this recipe! We use boneless, skinless chicken thighs and put peas and raisins in the rice.
* Percent Daily Values are based on a 2,000 calorie diet.
Bombay Chicken and Rice
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 194
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