Chicken Curry Rice

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I’ve been unpacking and sorting for days.

Uh.

Moving unearths the most tragic amount of random stuff and I’m bound and determined to give each and every thing an organized place or send it on its way. 

As overwhelming as it has been to move over the holidays, it has been great too because my mom is on Christmas break and she volunteered her whole break to help me! I’ve focused on all the move details while she has jumped in with childcare, various projects, and the most amazing meals. Like, I’ve not eaten this good in a long time. Penne rosa, chicken florentine, annnnnnnnd chicken curry rice just to name a few.

Yesterday she and Jemma made the second round of chicken curry rice by my request and it’s definitely a go to meal around here now. Such rich flavors (hints of cinnamon, ya’ll!) and amazing texture. I’m not too shy to say that I have two bowls with each batch. It’s that good!

As an end of the year present, here’s the recipe for you :)

Chicken Curry Rice
Serves 4
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
550 calories
51 g
79 g
25 g
34 g
5 g
282 g
346 g
3 g
0 g
18 g
Nutrition Facts
Serving Size
282g
Servings
4
Amount Per Serving
Calories 550
Calories from Fat 211
% Daily Value *
Total Fat 25g
38%
Saturated Fat 5g
26%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 14g
Cholesterol 79mg
26%
Sodium 346mg
14%
Total Carbohydrates 51g
17%
Dietary Fiber 4g
14%
Sugars 3g
Protein 34g
Vitamin A
2%
Vitamin C
5%
Calcium
6%
Iron
19%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 onion, chopped
  2. 2 garlic cloves, pressed/minced
  3. 1/2 teaspoon cinnamon
  4. 1 teaspoon lemon juice
  5. 1 teaspoon curry powder
  6. 1/4 teaspoon turmeric
  7. Pat of butter
  8. 1 tablespoon olive oil
  9. 1 cup basmati rice
  10. 1 1/3 cup water
  11. Dash of salt
  12. 1 cup cashews
  13. 1/4 cup cilantro, chopped
  14. Rotisserie chicken pieces, chopped
Instructions
  1. In a Dutch oven saute the chopped onion, garlic cloves, cinnamon, lemon juice, curry powder, and turmeric in the butter and olive oil until lightly browned. Add rice and toss until toasted. Add water and salt and bring to a boil.
  2. Cover, reduce heat, and simmer for 15 minutes. Turn off the heat and allow it to sit, covered, for an additional 5 minutes. Fluff and add in cashews, cilantro, and rotisserie chicken.
beta
calories
550
fat
25g
protein
34g
carbs
51g
more
That Mama Gretchen http://thatmamagretchen.com/
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